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What can’t one do with this Sturdiwheat Baguette mix?
This takes a bit longer than the regular Sturdiwheat mix, but it is sooooooo worth it.
To start, dissolve yeast packet contents in 2.25 C warm water. Add 1.5 C of the mix and stir until smooth. Cover and let this sponge cure for up to 24 hours. If cured in the refrigerator, bring to room temperature for 1 hour before using.
When the sponge is ready, add the remaining contents of the Sturdiwheat bag to the sponge and mix thoroughly until smooth. The dough will be wet and very pliable. This is OK. This is a wet dough.
Transfer the dough to a bowl lightly coated with olive oil or nonstick spray. (When working with this dough, put a bit of olive oil on your hands to prevent sticking.) Cover and let rise until doubled in size, about 1.5 to 2 hours.
Drizzle some olive oil in a 9 x 13″ pan, smear your hands in it and coat the sides of the pan. Press the dough evenly into the pan. (It will go into the corners with the rise.) Cover and let rise until doubled – about an hour. It is important to let this rise fully before putting it in the oven because of the high temperature and fast baking time. There is not much time in the oven for the focaccia to rise.
Before baking, top the focaccia with any number of goodies. I like rosemary. If you use fresh rosemary, blanch it quickly so it retains its color during baking. I also like sautéed onion and sweet peppers. To prepare them, slice onion and peppers thinly and sauté in a bit of olive oil until they are softened. Or leave it plain! It is great any way you bake it.
Preheat the oven to 400 degrees F.
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When the focaccia is ready to bake, brush the top somewhat generously with olive oil. Sprinkle your favorite topping and then press your fingers or a wooden spoon into the top to make indentations in the bread. Not too many. This will give that authentic appearance. You may be pressing some of the topping into the bread, and this is OK. Sprinkle with a bit of sea salt (if you have it) or table salt.
Bake until golden brown and the sides pull away a bit from the pan. 25-30 minutes. Transfer the bread to a cooling rack.
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Enjoy this bread warm or at room temperature. Cut it in squares and then horizontally for sandwiches. Cut it in strips for snacks. Enjoy it with soup, salad, dinner. Enjoy it with appetizers.
Especially, enjoy the compliments. It tastes as good as it looks! I love trying new things with this Sturdiwheat mix. Go ahead. Be creative. Enjoy!
Sturdiwheat – Making you look good! Always!
Let’s join with the French this week in the celebration of Bastille Day! And why not do it with enjoyment of some French Food! Check here on The Grain Bin this week for treats from across the Atlantic. Make Bastille a week of French Food..jpg)
For the wine, please make it a favorite of yours. If there are enough guests, you may want more than one variety. If the gathering is more intimate, choose a favorite and go with that.
And finally – That wonderful French Baguette. Baked in your own oven. It’s available from Sturdiwheat and is as easy as the rest of this simple service. You can’t do better than this bread for your guests. And it is so easy to make. As with most Sturdiwheat products. Just add water. You will be an artisan baker with everyone enjoying this very special treat without having to travel to France. You might have guests just tear off pieces of the bread, or you could slice it in diagonal pieces to be enjoyed with the fruit and cheese. You might put out some unsalted butter for those who desire it. Your 
choice.
You can form these loaves so easily and bake them just before serving. Or you can bake it early and serve at room temperature. But think about it – that smell of fresh bread in the oven for your guests. What an added indulgence!
Enjoy the tray – Sip a favorite wine – and savor this warm, delicious baguette. It makes me hungry!