There are many popular ways to bake and present focaccia bread. With so many possible recipes and so many types and flavors, it’s not a surprise that loaves range from the ancient, traditional flattened disk to almost cakelike sheet pans in large rectangles. Here are a few steps on how to make focaccia bread wedges.
Wedge-shaped mini-loaves of focaccia may not be traditional, but offer a sensible individual-sized serving in a shape we’re already familiar with from giant scones found in coffee houses and markets. There are two approaches to making wedge focaccia, one slightly challenging but extremely nice if you have a very soft, slightly runny focaccia bread recipe: not quite a batter, but not as firm as most focaccia dough.
For this type of dough you can bake the focaccia in a classic wedged cornbread pan. Coat the pan with olive oil, then dust the pan with a light coating of corn meal. Pull sufficient dough to just barely fill a wedge from the main mass of dough. Pat it into a wedge of the pan, allowing the dough to flow and settle. Repeat until the pan is full.
Be extremely careful baking this focaccia. Black cast iron holds heat very well, even after the bread is taken from the oven. Lower the cooking heat by 25 degrees and reduce cooking time, testing regularly as the bread bakes. Watch the bread carefully as it cooks, and remove it as soon as the surface is firm and dry, and turns tawny and golden.
Other people have worked out how to make focaccia bread in a wedge shape using a more basic approach. Focaccia bread is usually shaped in a flat disk. To make wedge-shaped focaccia make the disk on a board well-dusted with cornmeal so the dough won’t stick. Then cut the dough into quarters, and then eighths, using a chef’s knife wiped with olive oil. Slide the wedges onto a flat baking sheet, and proceed to bake according to directions. Again, lower the temperature and keeping close watch on the smaller portions.