Description
Bread of the Dead is a strikingly unique flatbread perfect for festive gatherings or Halloween parties. This delightful dish features a captivating black hue from squid ink, topped with savory mushroom skulls, fresh herbs, and a drizzle of balsamic honey. The combination of flavors and textures will impress your guests, making it an ideal centerpiece for carnival-themed dinners or any celebration. This meatless option is not only easy to prepare but also versatile enough to serve as an appetizer or main dish, ensuring that everyone at your gathering can enjoy this delicious creation.
Ingredients
- 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
- 2 Tbsp butter
- 1/2 cup shallots (or red onion)
- 4–5 cloves garlic
- 2 Tbsp cooking apple juice
- Fresh thyme leaves, salt, and pepper to taste
- Pesto sauce
- Green Pesto Gouda cheese
Instructions
- In a mixing bowl, combine bread flour, garlic powder, salt, active dry yeast, and squid ink. Gradually mix in warm water until a dough forms.
- Knead in olive oil until smooth; cover and let rise in a warm place for about 1 hour.
- Sauté shallots in butter until translucent; add garlic and mushrooms until softened. Stir in apple juice, thyme, salt, and pepper.
- Preheat oven to 475°F (245°C). Divide dough into four portions and roll each into flat rounds.
- Spread pesto on each round, top with sautéed mushrooms and cheese. Bake for 10–12 minutes until golden brown.
- Drizzle with balsamic vinegar mixed with honey before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Baking
- Cuisine: Festive
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: For extra flavor, substitute different mushrooms or experiment with various cheeses. Store leftovers in an airtight container for up to three days or freeze individually for up to two months.