Prepare the dough. Add all the dough ingredients into the bowl of a stand mixer. With the dough hook attached, mix on low until ingredients are combined and the dough is smooth, about 2 minutes. Stop the mixer and lightly tap on the dough with the tip of your finger. If the dough feels slightly tacky but not wet or sticky, then it’s ready to knead for 3 minutes on low speed. If it is still feeling wet and sticky, add 1-2 more Tablespoons of flour and fully combine before using the touch test again. Add more flour as needed

After it has kneaded, let dough rest for 10 minutes and then turn onto a floured work surface. 

Divide the dough into 12-18 equal pieces, depending on how big you want your ghosts. Roll each into an oblong ghost shape, about 4-6 inches long. With a pizza cutter or sharp knife, cut three 1-inch slits for the eyes and mouth. Lift the dough off of your work surface and gently enlarge the three holes by stretching out with your fingers.

Place the ghost on a baking sheet lined with parchment paper and reshape if needed.

Brush olive oil onto dough and sprinkle with sea salt flakes.

Bake at 450°F for 12-14 minutes, or until lightly golden. Remove from baking sheet and serve warm alongside a delicious bowl of soup!