This weekend we joined Michelle Gayer (above with Jeff) from The Salty Tart Bakery, to make pizzas in a wood-fired oven at the 2nd Annual Bread Festival, hosted by the Mill City Farmers Market. It was a perfect fall day to bake outside and enjoy freshly baked breads and pizzas.
Nothing makes bakers happier than a beautiful day, some dough and a wood-fired oven.
Celebrity judges (Solveig Tofte of Sun Street Breads, Steve Horton of Rustica Bakery and Kim Ode of The Star Tribune) were on hand to taste all the home-baked breads for the baking contest. Be sure to enter your breads next year! For contest information and pictures of the gorgeous breads you can visit the Mill City Farmers Market Website.
Lorenzo is the man with the magic oven. His portable oven cranks up to about 900°F and bakes a pizza in 90 seconds.
He’s happy to build you one of your own or he’ll show up with his portable oven for a special occasion and make absolutely delicious pizzas.
Seriously cute pizza eaters in this crowd!
Thanks to Jillian and the entire kitchen staff at the Market who just happened to flip pizzas like a pro.
What a wonderful crowd turned out to watch all the baking and taste the incredible pizzas and foccacia.
A Salty Tart Foccacia with Fresh Arugula. We’ll ask Michelle for the recipe and adapt it to our Five Minutes a Day dough!
After all the baking we headed over to Spoonriver to celebrate with Brenda Langton (in the white hat), our lovely market hostess.
Thanks to Gold Medal Flour for bringing all these amazing bakers together for a fabulous day at the Market!
Olive, Garlic Focaccia:
1/2 pound (orange size) piece of dough. I used the master recipe, but the olive oil dough (page 134), European Peasant (page 46), Italian Semolina (page 80) or whole wheat doughs work well too!
2 tablespoons olive oil, plus more to drizzle over dough
1/4 cup olives, chopped
2 cloves of garlic, chopped
Fresh rosemary and oregano to taste (these came from my garden!)
Coarse salt to taste
About 20 minutes before baking preheat your gas grill to 450 degrees, that is high-medium on mine. (We have not tried these recipes on charcoal grills. If you do, be careful that the temperature is even and that you check the bottom of the dough regularly for burning.)
Grease a metal pie pan with the olive oil and set aside.
Dust the surface of the refrigerated piece of dough with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Flatten the ball into a 1/2 inch round, using your hands and/or a rolling pin. Place the round into the prepared pie plate. Cover the dough with the toppings and let sit for 20 minutes, while your grill heats up.
Right before baking on the grill, drizzle with more olive oil and dimple the dough with your fingers. This will prevent the dough from rounding too much and pushing all of the topping off.
Place the pie plate directly on the grates. Shut the grill and allow to bake for about 15-20 minutes. It took about the same time as the chicken breasts to cook.
If the top of the focaccia is not browning,
Use a pair of Tongs to flip it over in the pie plate.
Allow to cool slightly and slice into wedges. Enjoy it warm!