Recipe: Spent Grain Focaccia - Brooklyn Brew Shop

Spent Grain Focaccia

Updated on March 12, 2017

Recipe: Spent Grain Focaccia

Made with Spent Grain Flour and Dried Spent Grain, our version of focaccia is a bit heartier than the traditional version. After rising twice, the dough is coated with olive oil and placed on a layer of dried spent grain before baking for an added crunch.

This bread tastes great on its own or dipped in olive oil, but also makes for a fantastic sandwich stuffed with your favorite Italian meats and cheeses.



  • 1 cup warm water
  • 1 packet dry-active yeast
  • 2 cups all-purpose flour
  • 1 cup Spent Grain Flour
  • 1 tablespoon sugar
  • 1/2 +1/2 teaspoon kosher salt
  • 1/2 + 1/8 cup olive oil
  • 1/4 cup Dried Spent Grain, (or coarse corn meal)
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon black pepper, cracked


  1. In a stand mixture with dough hook attachment combine water and yeast and let sit 30 seconds. Add flours, sugar and 1/2 teaspoon salt and turn mixer on low. When flour has been incorporated add in 1/2 cup olive oil to dough. Beat on medium-low for 5 minutes.
  2. Place dough in a well-oiled bowl (turning once to coat) and cover with plastic wrap. Let dough rise in a warm area for 1 hour.
  3. Oil a medium baking dish (about 8"x8", recipe can be doubled for a full sized baking dish), coat bottom with dried spent grain (or coarse corn meal). Stretch dough to fit baking dish. Cover with plastic wrap and let dough rise a second time in a warm area for 1 hour.
  4. Preheat oven to 425 degrees F. Using your fingers poke holes all over the dough. Drizzle remaining olive oil and salt, pepper and Parmesan cheese over the dough. Bake 35 minutes. Let cool. Eat as is or using a serrated knife split down the middle and stuff with your favorite sandwichables. Enjoy!