Bread of the Dead
Bread of the Dead is a visually stunning and flavorful flatbread that brings a festive spirit to any gathering. This unique dish features squid ink dough topped with savory mushroom skulls, creating an eye-catching centerpiece perfect for Halloween or Day of the Dead celebrations. With a delightful combination of garlic, herbs, and rich pesto, this recipe is not only delicious but also versatile—serving well as a main dish or an appetizer. Easy to prepare and entirely meatless, this flatbread will impress guests and elevate your dining experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Makes four servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups bread flour
- 2 tsp garlic powder
- 1 tsp active dry yeast
- 1 Tbsp olive oil
- 1/2 tsp squid ink
- 4 oz button mushrooms
- 1 cup jarred pesto sauce
- 1 cup Green Pesto Gouda cheese
Instructions
- In a mixing bowl, combine bread flour, garlic powder, salt, and yeast. Mix warm water with squid ink and add it to the dry ingredients along with olive oil. Stir until a dough forms and knead until smooth.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- Sauté shallots in butter, then add mushrooms and garlic. Cook until softened; add cooking sherry and thyme.
- Preheat oven to 450°F (232°C). Punch down risen dough and divide into four pieces. Roll each into flatbreads about ¼ inch thick.
- Spread pesto sauce on each flatbread, top with sautéed mushrooms and cheese.
- Bake on a parchment-lined baking sheet for 12–15 minutes until edges are golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://chadrecipes.com/bread-of-the-dead/