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Bread of the Dead

Experience the vibrant flavors and festive spirit of Bread of the Dead, a unique squid ink flatbread crowned with savory mushroom skulls and fresh herbs. This visually striking dish is perfect for Halloween celebrations, family gatherings, or any occasion where you want to impress your guests. With a delightful combination of garlic, shallots, and pesto, this bread offers an unforgettable culinary experience that is as delicious as it is eye-catching. Plus, it’s easy to prepare and makes a fantastic sharing option at parties.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 cups bread flour
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 1 Tbsp olive oil (plus more to grease the bowl)
  • 1/2 tsp squid ink
  • 1 cup warm water (110 degrees)
  • 4 oz button mushrooms
  • 2 Tbsp butter
  • 1/2 cup shallots (substitute with red onion)
  • 4–5 cloves garlic (sliced thin)
  • 2 Tbsp cooking apple juice
  • 1 tsp fresh thyme leaves
  • salt and pepper (to taste)
  • 1 cup jarred pesto sauce
  • 1 cup Green Pesto Gouda cheese
  • mixed fresh herbs
  • 1 cup balsamic vinegar
  • 2 Tbsp honey

Instructions

  1. In a mixing bowl, combine bread flour, garlic powder, salt, and active dry yeast.
  2. Add olive oil and squid ink to the warm water; stir well.
  3. Gradually pour the warm mixture into the dry ingredients while mixing until a dough forms.
  4. Knead the dough on a floured surface until smooth.
  5. Place it in a greased bowl, cover with a cloth, and let it rise for about 30 minutes.
  6. While dough rises, heat butter in a frying pan over medium heat.
  7. Sauté shallots until translucent before adding sliced garlic; cook until fragrant.
  8. Add button mushrooms; season with salt, pepper, apple juice, and thyme.
  9. Cook until mushrooms are tender; set aside.
  10. Preheat your oven to 475°F (245°C).
  11. Divide risen dough into four equal portions; roll each into a flat circle on a floured surface.
  12. Place on a baking sheet lined with parchment paper.
  13. Spread pesto sauce over each flatbread; top generously with sautéed mushrooms and herbs.
  14. Bake in preheated oven for about 10–12 minutes or until golden brown.
  15. In a small saucepan over low heat, reduce balsamic vinegar with honey until thickened.
  16. Drizzle over baked flatbreads before serving hot.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 flatbread (120g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 10mg

Keywords: Experiment with toppings like grilled vegetables or fresh avocado slices for added flavor. Allow the dough ample time to rise for the best texture.