Description

Bread of the Dead is a captivating flatbread that adds a touch of whimsy to Halloween celebrations and festive gatherings. This unique recipe features an intriguing blend of squid ink and fresh herbs, creating a striking visual and flavorful experience. Topped with savory sautéed mushrooms, shallots, and drizzled with balsamic vinegar and honey, this delightful bread offers a meatless option that everyone will love. Perfect for serving as appetizers or alongside fresh salads, Bread of the Dead is sure to impress your guests while being accessible for cooks of any skill level.

Ingredients

Scale

2 cups bread flour
2 tsp garlic powder
1 tsp salt
1 tsp active dry yeast
1 Tbsp olive oil
1/2 tsp squid ink
1 cup warm water
4 oz. button mushrooms (or substitutes)
2 Tbsp butter (or plant-based margarine)
1/2 cup shallots (or red onion)
4–5 cloves garlic
2 Tbsp cooking apple juice
Fresh thyme leaves
Jarred pesto sauce
Green Pesto Gouda cheese
Balsamic vinegar and honey for drizzling

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Instructions

In a mixing bowl, combine bread flour, garlic powder, salt, and active dry yeast.
Add warm water and olive oil; mix until a dough forms.
Knead in squid ink until evenly distributed and let it rest in a greased bowl for 30 minutes.
Sauté shallots in butter until soft, then add mushrooms and garlic. Stir in cooking apple juice, thyme, salt, and pepper; remove from heat.
Divide dough into four pieces; roll each into flatbreads.
Preheat oven to 450°F (232°C) and bake flatbreads on a lined baking sheet for 10–12 minutes.
Spread pesto on baked flatbreads, top with sautéed mixture, cheese, and drizzle with balsamic vinegar mixed with honey before serving.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 flatbread (approx. 130g)
Calories: 290
Sugar: 5g
Sodium: 420mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 8g
Cholesterol: 15mg