Family and friends helped make a feast in Andalucia yesterday!
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| Frannie and Kay preparing ingredients |
We started two batches of dough on Wednesday using my usual method (all the liquid and pinch of yeast on the first day, dry ingredients daily thereafter). Yesterday afternoon I kneaded the doughs, Kay and Frannie caramelized onions, sliced and pitted the tomatoes, cheese and olives, and Thomas started a fire in his outdoor oven ("horno"). Yes, he made the oven last year!
After 3-1/2 hours, the oven was very hot and ready for testing. I divided the large batch of bread dough in two and set half aside for later. The other half I rolled into small flatbreads one and a time. Thomas slid the first one in using his "peel" and we watched as it puffed up into a flying saucer shape almost immediately. It was blackened around the edges and done within 30 seconds! Success! The oven must have been at least 500 Celsius (930 F) at that point!
We did the first batch of bread dough as plain flatbreads because the oven was too hot to use for anything else. Ingredients were white flour, rolled oats, zucchini, pumpkin seeds and cinnamon.
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| Thomas peeling a pizza out of the oven |
Then we started making pizza and focaccia. The pizzas were with fresh sliced tomatoes, fresh mozzarella, fresh oregano leaves and a bit of salt. The focaccia were with black olives, rosemary, caramelized onions and salt. Thomas and Pat managed to slide them in and out of the oven one at a time without any disasters! Ten of us ate five of these then shared a big bowl of salad, washed down with beverages of choice.
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| Bernard getting pizza |
Pat finished up the baking with three loaves of bread from the zucchini dough after the oven had cooled somewhat but it was still impossible to bake without burning it a bit on the outside.
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| Pat preparing a focaccia |
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| Focaccia out of the oven |
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| Bread loaves were last |
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