This Jack O’Lantern Halloween Focaccia is a delightful savory alternative to sugary Halloween treats. It keeps the festive theme, looks adorable on a holiday table, and is not a sweet dish—perfect if you want something different this season.
The bread is a rosemary focaccia: simple to prepare, wonderfully aromatic while baking, and delicious warm from the oven. It’s also a fun recipe to make with children — they can help shape the pumpkin face and press the dimples. For beginner bakers, focaccia is an approachable bread to learn basic dough handling and shaping.
How to Make The Halloween Focaccia Bread
Making the Dough
Start by combining warm water, active dry yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. You can also mix by hand. Stir gently and let the mixture sit for about 10 minutes to activate the yeast; you should see a layer of light foam on the surface.
Add the flour, olive oil, and salt. Mix on low until the dough begins to come together, then increase to medium speed and knead for about 5–6 minutes. The dough should form a single ball and pull away from the sides of the bowl. It’s ready when a gentle press with your finger causes the dough to spring back.
Remove the dough from the bowl and shape it into a ball. Drizzle roughly a tablespoon of olive oil into the mixing bowl, place the dough back inside, and turn it so the top is coated. Cover with plastic wrap and a kitchen towel, and let rise in a warm spot for about an hour, or until doubled in size.
Shaping the Jack O’Lantern
When the first rise is complete, line a large baking sheet with parchment paper and drizzle about 2–3 tablespoons of olive oil over it. Place the dough on the prepared sheet.
Using your hands, gently flatten and shape the dough into an oval to resemble a pumpkin. Keep the thickness even so it bakes uniformly.
Lightly score the dough with a sharp knife to outline the Jack O’Lantern face before cutting. This helps you position the features. Carefully cut out the eyes, nose, and mouth and set aside or discard the removed dough.
Use your fingertips to press dimples all over the surface, creating the characteristic focaccia cavities. Press through toward the pan without tearing the dough. Repeat a few times until the dough has plenty of impressions.
Cover again with plastic wrap and a kitchen towel and let the shaped dough rise for another hour in a warm place.
After the second rise, preheat your oven to 425°F (220°C). Remove the covering and drizzle the dough with about 2 tablespoons of olive oil. Coarsely chop fresh rosemary sprigs — do not substitute dried rosemary, which can be overpowering — and sprinkle the chopped rosemary and coarse sea salt evenly over the focaccia.
Bake for about 20 minutes, or until the top is golden brown and the interior is cooked through. When the focaccia is out of the oven, drizzle an additional 2 tablespoons of olive oil over the top for flavor and shine. Allow the bread to cool for at least 10 minutes before slicing.
Storing the Bread
Focaccia is best enjoyed the day it’s baked. Store leftovers in an airtight container at room temperature for up to 3 days. Reheat gently in a warm oven to refresh the texture.
Make this focaccia on your own or involve the kids for a festive baking activity—either way you’ll end up with a flavorful, seasonal centerpiece. If you try the recipe, share your photos and feedback on social media.
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Jack O’lantern Halloween Focaccia Bread
Jessie M
Ingredients
- 1 & 1/2 C warm water
- 2 & 1/4 tsp active dry yeast
- 2 tsp white sugar
- 4 C all purpose flour
- 1/3 C extra virgin olive oil plus more for drizzling
- 2 tsp salt
- 3 springs fresh rosemary for topping
- 1 & 1/2 tsp coarse sea salt for topping
Instructions
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Combine warm water, yeast, and sugar in the mixer bowl. Stir and let sit 10 minutes until foamy.
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Add olive oil, salt, and flour. Mix on low until incorporated, then increase to medium.
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Knead about 5–6 minutes. The dough should form a ball and pull away from bowl sides. It’s properly kneaded when it springs back when pressed.
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Form the dough into a ball, grease the mixing bowl with oil, place dough inside, and coat the top with oil.
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Cover with plastic wrap and a towel; let rise in a warm spot for 1 hour or until doubled.
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Line a baking sheet with parchment and drizzle with olive oil. Place risen dough on the sheet and shape into an oval.
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Score and cut out a Jack O’Lantern face, etching gently first to check placement. Remove the cut pieces.
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Press dimples across the dough with your fingertips, taking care not to tear through to the pan.
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Cover and let rise for another hour in a warm place.
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Preheat oven to 425°F (220°C). Uncover the dough and drizzle with 2 tbsp olive oil.
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Coarsely chop fresh rosemary and sprinkle, with coarse sea salt, over the dough.
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Bake 20 minutes or until golden brown. After removing from the oven, drizzle another 2 tbsp olive oil and let cool at least 10 minutes before serving.
Notes
Do not substitute dried rosemary for fresh — the dried herb can be overpowering.
Use the recommended amount of olive oil for the best flavor and texture; it really makes a difference.