Print

Bread of the Dead

Bread of the Dead
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bread of the Dead is an enchanting flatbread that adds a festive flair to any gathering, especially during Halloween. This unique recipe combines squid ink for a dark, striking appearance and is topped with savory mushroom skulls, aromatic shallots, and fresh herbs. Not only is it visually appealing, but it also boasts rich flavors that will delight your guests. Whether served as an appetizer, main course, or part of a charcuterie board, Bread of the Dead is versatile enough to impress at any occasion. The simple preparation process also makes it a fun kitchen activity for families to enjoy together.

Ingredients

Scale
  • 2 cups bread flour
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 1 Tbsp olive oil (plus more for greasing)
  • 1/2 tsp squid ink
  • 1 cup warm water (110 degrees)
  • 4 oz. button mushrooms
  • 2 Tbsp butter
  • 1/2 cup shallots (or red onion)
  • 4–5 cloves garlic
  • 2 Tbsp cooking sherry
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • 1 cup jarred pesto sauce
  • 1 cup Green Pesto Gouda cheese
  • Mixed fresh herbs

Instructions

  1. Prepare the dough by mixing bread flour, garlic powder, salt, and yeast in a bowl. Combine warm water with olive oil and squid ink; add to dry ingredients and knead until smooth. Let rise for 30 minutes.
  2. Preheat oven to 450°F (232°C). Divide the risen dough into four portions, roll each into flat circles, and place on greased baking sheets.
  3. Sauté shallots and garlic in butter until soft. Add mushrooms and sherry; cook until tender. Season with thyme, salt, and pepper.
  4. Spread pesto sauce on each flatbread, top with sautéed mixture and cheese; bake for 12–15 minutes until golden brown.
  5. Prepare glaze by simmering balsamic vinegar and honey until reduced by half; drizzle over baked flatbreads before serving.

Nutrition

Find it online: https://firstfoodie.com/bread-of-the-dead/