The sandwich focaccia wedges are incredibly soft leavened bread perfect for serving at appetizers and buffets. Wedges, because I think they look much nicer and as I always say, “you start eating with your eyes.” These little wedges stuffed with cold cuts, cheeses, tomato, salad, and grilled vegetables will make a great impression! You need the mold. It’s nice. It’s convenient, and you’ll use it a lot for both sweet and savory (check out these rice and eggplant timbales as an example). Today we see how to use it to make the sandwich focaccia wedges!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 1 cup bread flour
- 1/2 cup milk
- 1/2 cup water
- 2 1/2 tbsp rice oil (or peanut oil)
- 1 tsp salt
- 1/2 teaspoon sugar
- 2 tsp dry yeast (or 10 g fresh)
- as needed cooked ham
- as needed spreadable cheese
- 8 black olives
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 Measuring Jug
- 1 Silicone Mold divided into wedges
- 1 Cooling Rack
- 1 Kitchen Knife
- 1 Cutting Board
Steps
In the bowl of the stand mixer or with an electric mixer, mix the milk, water, oil, salt, and sugar. Add the flour and dry yeast and work the mixture until it is smooth, homogeneous, but fluid. Be careful: it is a very hydrated dough, so it will not be a compact dough ball. Transfer it into a measuring jug and pour it into the mold, filling all the wedges. Cover with cling film and let rise for an hour: it should double in volume.
After the rising time, gently brush the surface of the wedges with some milk using a kitchen brush. Bake in a preheated oven at 356°F for twenty minutes. Let the wedges cool on a cooling rack, then cut them in half and fill them as you like: I used spreadable cheese and cooked ham. Optionally, you can add sesame seeds before baking or close with an olive secured with a wooden skewer.
Notes
For the recipe, I followed the instructions of Cocorò home who adapted the doses of Chiarapassion’s sandwich focaccia to the wedge mold that you can also find on their site.
