Resident Brewer

Always thinking, grain to glass.

Spent My Cheese Focaccia

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I love focaccia because as long as you have the time, you cannot screw it up.

Hands-on time: 45 min.
Rise time: 10 – 12 hours
Baking time: 15 – 20 min.
Total time: 3 hrs. 40 min.
Yield: 7 6-inch rounds

Sponge

  • ¾ cup flour
  • 1 ½ tsp. yeast
  • ¾ cup warm water

Remaining Recipe

  • 4 cup flour
  • ½ cup spent grain
  • 1 ½tsp. dried basil
  • 1 ½ tsp. dried oregano
  • 3 tbsp. olive oil
  • ½ cup mozzarella
  • ½ cup parmesan
  • Sea salt to taste

Night Prior

The night before I prepared the sponge by mixing flour, yeast and warm water. I then covered the bowl with plastic wrap or lid. I always let my sponge sit for least 6 hours, preferably overnight.
Spent My Cheese Focaccia Sponge

Day Of

  1. In a stand-up mixer I combined the dry flour and spent grain. I like to mix in basil, oregano and rosemary at this point. I prefer to use fresh herbs but I didn’t have any on hand this time of year.
  2. Next I added the olive oil and sponge to the dry ingredients in the mixer. I try to use my dough hook as much as possible. I let the hook knead the dough until it started to become elastic. By hand I slowly started to knead the cheese to the dough, saving a little bit for the top. I have tried mixing the cheese in before kneading, but it makes it challenging to knead the dough properly.
  3. Finally I oiled the bowl and placed the dough inside. I placed the bowl in my oven, where it is slightly warmer and free from cat hair. I let the dough rise for 1-2 hours.
  4. Once the dough started to rise I rolled it out and shaped it to my clay stone. My stones have been prepped enough that I no longer have to oil them. I let the dough rise for another 1-2 hours.
  5. I tested to see if the dough was ready by pressing two fingers, when the indentations didn’t bounce back I knew it had risen enough. I preheated the oven to 425° Fahrenheit. I oiled the top of the dough, and added some indentations with my fingers to give it the classically focaccia bumps. Then I added sea salt to the top and the remaining cheese.

Spent My Cheese Focaccia

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