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Bread of the Dead

Bread of the Dead
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Bread of the Dead is a captivating flatbread that combines festive flair with delicious flavors, making it an ideal centerpiece for your gatherings. This unique recipe features squid ink flatbread topped with intricately shaped mushroom skulls, sautéed shallots, and a drizzle of balsamic reduction. Perfect for Halloween parties, themed dinners, or family meals, this dish is not only visually stunning but also offers a delightful explosion of savory goodness in every bite. With easy preparation steps and customizable toppings, you’ll impress your guests while serving up a fun and creative culinary experience.

Ingredients

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  • 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°F)
  • 4 oz button mushrooms
  • 2 Tbsp butter
  • 1/2 cup shallots (substituted with red onion)
  • 4–5 cloves garlic
  • 1 cup jarred pesto sauce
  • 2 Tbsp cooking apple juice
  • 1 tsp fresh thyme leaves
  • Salt and pepper (to taste)
  • 1 cup balsamic vinegar
  • 2 Tbsp honey

Instructions

  1. 1. In a mixing bowl, combine bread flour, garlic powder, salt, and yeast. Add olive oil and squid ink.
  2. 2. Gradually mix in warm water until a dough forms; knead on a floured surface for about 5 minutes.
  3. 3. Grease another bowl with olive oil, place dough inside, cover with cloth, and let rise in a warm area for about 1 hour.
  4. 4. Slice mushrooms into skull shapes. Sauté shallots in butter until translucent; add garlic and mushrooms until golden brown. Stir in apple juice and thyme.
  5. 5. Preheat oven to 450°F. Punch down the dough and divide it into four rounds; roll out each to about ¼ inch thick.
  6. 6. Spread pesto over flatbreads; top with mushroom mixture and bake for 10-12 minutes until crispy.
  7. 7. In a saucepan, reduce balsamic vinegar with honey for drizzling over baked flatbreads.

Nutrition

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