Description
Bread of the Dead is a visually stunning and delicious flatbread that’s perfect for festive gatherings, Halloween parties, or a cozy dinner at home. This unique dish features dark squid ink dough topped with savory sautéed mushrooms shaped like skulls, fresh herbs, and a drizzle of balsamic glaze. Not only does it present beautifully, but the combination of earthy flavors and vibrant colors also makes it a memorable culinary centerpiece. With its easy preparation and versatility, this recipe can adapt to different occasions, ensuring everyone leaves the table satisfied.
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
- In a mixing bowl, combine 2 cups of bread flour, 2 tsp of garlic powder, 1 tsp of salt, and 1 tsp of active dry yeast.
- Add 1 Tbsp of olive oil and gradually pour in 1 cup of warm water while mixing until combined.
- Incorporate 1/2 tsp of squid ink into the dough until evenly distributed.
- Knead on a floured surface until smooth and elastic.
- Place in a greased bowl, cover with a cloth, and let it rise in a warm area for about an hour.
- While dough rises, clean and slice the button mushrooms into skull shapes as desired.
- Heat 2 Tbsp of butter in a skillet over medium heat.
- Sauté sliced mushrooms along with 1/2 cup thinly sliced shallots until softened.
- Add thinly sliced garlic cloves, cooking for another minute until fragrant.
- Stir in 2 Tbsp of cooking apple juice and 1 tsp of fresh thyme leaves; season with salt and pepper.
- Preheat your oven according to your baking sheet's instructions (typically around 425°F).
- Divide risen dough into four equal portions; roll each out into flat rounds using a rolling pin.
- Spread jarred pesto sauce on each round followed by sautéed mushroom mixture.
- Top generously with Green Pesto Gouda cheese and mixed fresh herbs.
- Place assembled flatbreads on a baking sheet lined with parchment paper. Bake in preheated oven for about 12-15 minutes or until golden brown.
- In a small saucepan over medium heat, simmer 1 cup balsamic vinegar with 2 Tbsp honey until reduced by half; set aside to cool.
- Drizzle balsamic glaze over baked flatbreads before serving for added flavor enhancement.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 flatbread (120g)
- Calories: 260
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg