Bread of the Dead
Bread of the Dead is a visually stunning and flavorful flatbread that’s perfect for festive gatherings, from Halloween celebrations to themed parties. This recipe combines the rich flavors of garlic, shallots, and fresh herbs with a unique presentation featuring mushroom skulls. With its versatile nature, it can be served as a delightful main dish or cut into smaller pieces for an eye-catching appetizer. Easy to prepare with accessible ingredients, this flatbread is bound to impress your guests and create memorable moments at any occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Festive
Ingredients
Scale
- 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 (110 degrees)
- 4 oz button mushrooms
- 2 Tbsp butter (or plant-based margarine for vegan option)
- 1/2 cup shallots (or red onion)
- 4–5 cloves garlic
- 2 Tbsp cooking apple juice
- Fresh thyme leaves
- Pesto sauce
- Green Pesto Gouda cheese
Instructions
- Combine bread flour, garlic powder, salt, and yeast in a mixing bowl.
- Add olive oil and squid ink; mix well.
- Gradually pour in warm water until a dough forms; knead until smooth.
- Let rise in a greased bowl for about 1 hour until doubled.
- Prepare mushroom skulls by sautéing shallots in butter, adding garlic, apple juice, thyme, salt, and pepper; fill mushroom caps.
- Preheat oven to 425°F (220°C). Shape dough into flatbreads on parchment-lined baking sheets.
- Spread pesto on each flatbread and top with mushroom skulls and cheese.
- Bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 flatbread (approx. 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Find it online: https://teffrecipes.com/bread-of-the-dead/