Halloween Flatbread That’s To Die For
This Halloween Bread of the Dead is ghoulishly good- made with homemade squid ink flatbread, savory mushroom skulls, and melty gouda cheese. It’s spooky, satisfying, and way easier than it looks (even for the dough-phobic among us).
I’ve had my fair share of dough disasters, but this one? Total success. The squid ink adds a dramatic black color and a little oceanic umami that pairs perfectly with the rich toppings.
Whether you’re hosting a Halloween dinner party or want to flex your food styling skills on Instagram, this eerie flatbread delivers serious seasonal style.
SQUID INK FLATBREAD DOUGH
Ingredients:
- 2 cups bread flour
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tbsp olive oil (plus more for coating)
- 1 packet squid ink
- 1 cup warm water (110°F)
Instructions:
Let rise until doubled—about 2 to 4 hours.
In a medium bowl, mix flour, garlic powder, salt, and yeast.
Dissolve squid ink in warm water, then add it to the dry ingredients with olive oil.
Mix until a dough forms, then knead lightly on a floured surface.
Clean and oil your bowl, place the dough inside, roll to coat, and cover with plastic wrap.
SPOOKY TOPPINGS
Ingredients:
- 2 tbsp butter
- 4 oz small mushroom skulls, halved
- 1 small red onion, thinly sliced
- 3–4 garlic cloves, chopped
- 2 tbsp apple cider vinegar
- 1 tsp fresh oregano (plus extra for garnish)
- 1 tsp fresh rosemary (plus extra for garnish)
- Salt & pepper to taste
- ½ cup fresh or jarred pesto
- 1 cup grated Gouda cheese
Instructions:
Bake at 450°F until bubbly and golden (~10–15 mins depending on your oven).
In a skillet, melt butter and sauté mushroom skulls ~8 minutes.
Add onion, garlic, and vinegar. Cook down until liquid evaporates (~5–8 mins).
Stir in herbs, salt, and pepper. Set aside.
Roll out your risen dough, spread with pesto, top with cheese and sautéed mix.
Final Steps for Halloween Flatbread
Preheat the Oven:
Place a cookie sheet or large pizza stone on the bottom rack of your oven. Preheat the oven to 500°F.
Prepare the Dough:
Once your dough has doubled in size, remove it from the bowl and divide it into two equal pieces. Shape each piece into a ball by pushing and rotating in a circular motion to form a taut sphere. Brush each dough ball with olive oil, cover with plastic wrap, and let rest for 10 minutes.
Shape the Flatbread:
Cut a piece of parchment paper to fit your baking sheet. Coat your hands with oil, then gently stretch and pull one dough ball into an 8-inch length. Place it on the parchment paper and use your fingertips to dimple the surface, spreading the dough into an approximate 8″x12″ rectangle. Repeat with the second dough ball.
Top the Flatbread:
Brush each flatbread generously with pesto sauce. Sprinkle grated gouda cheese over the surface, then add the sautéed mushroom, onion, and herb mixture. Bake at 500°F until golden and bubbling, about 10–15 minutes.
🖤 Bake and Serve Your Halloween Flatbread
Bake the Flatbread:
Carefully slide the parchment paper with the assembled flatbread onto the preheated cookie sheet or pizza stone. Bake for 12-15 minutes, or until the flatbread is golden and bubbly.
Cool and Slice:
Once baked, remove the flatbread from the oven and pull the parchment paper onto a cooling rack. Let it cool for 5 minutes, then transfer it to a cutting board. Cut the flatbread into triangles.
Finish with Fresh Herbs:
Top with the remaining fresh oregano and rosemary leaves for an extra burst of flavor. Aromatic, savory, and with just a touch of sweetness—this Halloween flatbread is irresistible. It’s the perfect treat to sink your fangs into! 🧛♀️
📸 Want Food Content That Doesn’t Blend Into the Background?
Whether it’s styled Halloween eats, gourmet flatbreads, or your signature product line, Jessie Lee Photography creates scroll-stopping food and brand imagery that tells your story (and sells your stuff).
📩 Email info@jessieleephotography.com
👉 Explore more on the Brand & Product Photography page
