Spooky Halloween Focaccia
Spooky Focaccia! 🎃👻✨The perfect fall treat for the whole family!
The delightfully enchanting purple color comes from the addition of Ube to the dough! The pumpkins are sweet potatoes and the ghosts are turnips! But they could also be regular potatoes! Root veggies for the win! Both were cut out with Halloween cookie cutters! This focaccia is soft and fluffy with a wholesome root veggie vibe! The perfect thing to dip in marinara, garlic confit, or to make a super spooky sandwich out of!
INGREDIENTS:
2 1/4 teaspoons instant yeast (or 1 standard packet)
2 teaspoons sugar
1 1/3 cup warm water
4 cups flour
2 teaspoons kosher salt (+ more for topping)
1/2 cup olive oil (+ more for greasing)
1+ tbsp of Ube powder or liquid flavoring
Desired edible toppings for decoration
Salt & pepper to taste
DIRECTIONS:
Combine the yeast, sugar and warm water in a bowl. Stir gently and set aside. Allow the yeast to rest and become frothy (around 15 minutes). While the yeast is resting begin on the flour mixture.
To your mixing bowl (stand mixer fitted with dough hook preferred) add flour, salt, olive oil, and ube. Mix to incorporate ingredients. This should take around 30 seconds. While the mixer is still running pour the yeast mixture in slowly. Add Ube as needed to achieve desired color. Once all ingredients are evenly distributed increase speed to medium. Allow to mix for 5 minutes. Turn the mixer off and scrape the sides and bottom of the bowl. Mix for another 5 minutes on medium. While the dough is mixing add olive oil to coat the bottom and sides of a large bowl. Turn the mixer off and form dough it into a ball. Transfer the dough to your prepared bowl. Once in the bowl turn the dough to evenly coat all sides with olive oil. Cover and allow to rest in a warm spot for 1 1/2 - 2 hours, or until doubled in size.
Preheat oven to 400º.
Prepare toppings. I used edible flowers organically grown from my garden. I also used turnips (thinly sliced) cut with a ghost cookie cutter and sweet potatoes (thinly sliced) cut with a pumpkin cookie cutter.
Grease the bottom of your preferred pan with olive oil. Pour your dough out onto the center of the pan. Use your hands to gently spread the dough out to touch the sides of your pan. Once you have achieved your desired shape cover the dough again and allow to rest 30 minutes.
Brush the top of your dough with olive oil. Use your fingers to press down through the top of the focaccia until you feel the pan underneath. Repeat this evenly over the surface of the dough. Now, It’s time to decorate! Lightly coat the decorations with olive oil and sprinkle with kosher salt. Bake for 25-30 minutes or until golden brown and cooked through. Allow to cool slightly before serving. Enjoy!
