Description
Bread of the Dead, a festive and visually striking flatbread, brings a unique twist to your culinary repertoire. This delightful recipe features a rich black dough infused with squid ink, topped with sautéed mushrooms, shallots, and fresh herbs, offering an exciting centerpiece for any gathering. Perfect for Halloween or carnival-themed events, this savory flatbread is not just delicious but also easy to prepare. Whether you’re hosting a festive party or enjoying a cozy night in, Bread of the Dead will impress your guests and elevate your dining experience.
Ingredients
- 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
- 4 oz button mushrooms
- 1/2 cup shallots (or red onion)
- 4–5 cloves garlic
- 1 cup jarred pesto sauce
Instructions
- In a mixing bowl, combine bread flour, garlic powder, salt, and yeast.
- In a separate bowl, activate the yeast in warm water for about 5 minutes. Mix in olive oil and squid ink.
- Combine both mixtures to form a dough; knead for 5-7 minutes until smooth.
- Grease another bowl with olive oil, place the dough inside, cover it with a cloth, and let it rise for approximately one hour.
- While the dough rises, sauté shallots in melted butter until translucent; add mushrooms and garlic until cooked through.
- Preheat oven to 475°F (245°C). Divide risen dough into four pieces and roll each into rounds.
- Place rounds on parchment-lined baking sheets; top with mushroom mixture and pesto sauce. Bake for 10-12 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Baking
- Cuisine: Festive
Nutrition
- Serving Size: 1 flatbread (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: To customize your Bread of the Dead, experiment with different toppings like fresh herbs or alternative cheeses. Ensure your water temperature is around 110°F for optimal yeast activation.