Spent Grain Focaccia: Golden, Chewy, and Packed With Brewday Soul

Spent Grain Focaccia is the best kind of brewery baking — hearty and airy, with a chewy crumb, crispy edges, and rich, malty character from leftover spent grains.

It’s soft enough for sandwiches, bold enough for dipping, and satisfying enough to stand alone with a drizzle of olive oil and a cold pint. Easy to make, easy to crave, and a perfect way to put your brewday leftovers to work.

Ingredients (Makes one 9×13 tray or two smaller rounds)

Dough

• 2½ cups bread flour
• 1 cup spent grain (wet, well-drained and finely chopped if coarse)
• 2 tsp salt
• 2¼ tsp active dry yeast (1 packet)
• 1 tsp sugar or honey
• ¾ cup warm water (105–110°F)
• 2 tbsp olive oil (plus more for the pan and finishing)
• Optional: ¼ cup warm beer (replace some of the water)

Toppings (customize to taste)

• Flaky sea salt
• Fresh rosemary, thyme, or oregano
• Sliced garlic, olives, cherry tomatoes, or caramelized onions
• Optional: grated parmesan, chili flakes, or za’atar

Instructions

Step 1: Activate the Yeast

• In a large bowl, stir warm water (and beer, if using) with sugar or honey.
• Sprinkle in yeast and let sit 5–10 minutes until foamy.

Step 2: Mix the Dough

• Add flour, salt, olive oil, and spent grain. Stir until a shaggy dough forms.
• Knead 6–8 minutes by hand or 4–5 in a mixer until smooth and elastic.
• Dough will be soft and slightly sticky — add flour 1 tbsp at a time if needed.

Step 3: First Rise

• Place dough in an oiled bowl, cover, and let rise 60–90 minutes until doubled.

Step 4: Shape and Second Rise

• Generously oil a baking sheet or pan. Press dough out to fit. Dimple surface with your fingers.
• Cover loosely and let rise 30–45 minutes.

Step 5: Bake

• Preheat oven to 425°F (220°C).
• Drizzle dough with olive oil, sprinkle with salt, herbs, and toppings.
• Bake 20–25 minutes until golden and crisp on top, chewy in the middle.
• Cool slightly before slicing. Best warm or toasted.

Serving Suggestions

Serve With

• Olive oil + balsamic dip or whipped beer butter
• As the base for sandwiches, panini, or beer cheese melts
• Alongside chili, stew, or a beer tasting board

Focaccia Flavor Riffs

• Stout Onion – top with caramelized onions + rosemary
• IPA Herb – fresh thyme + lemon zest + chili flakes
• Cheesy Ale – top with shredded cheddar, pepper, and spent grain crumble

Beer Pairing

In the Dough

• A splash of beer for fermentation depth: brown ale, amber, or blonde work great
• Avoid overly bitter beers — they can interfere with the salt and oil balance

In Your Glass

• Same beer used in the grain
• Saison or witbier for herb-topped versions
• Vienna lager or cream ale for smooth contrast
• Porter or stout for cheesy or onion-topped loaves

Final Thoughts

Spent Grain Focaccia is soft, chewy, and loaded with texture and flavor — the perfect way to turn brewing leftovers into bakery-tier bread.

It’s easy to riff, even easier to eat, and the kind of loaf that says “beer made me do it” in the best possible way.

Cheers to golden dimpled dough, fresh herbs, and beer in every bite! 🍞🍺🔥

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