Grape Focaccia and Brie Grilled Cheese is a decadent take on a classic grilled cheese! Made with homemade grape focaccia and filled with creamy brie, this sandwich is the perfect combination of sweet, savory, and cheesy.
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Let’s talk about grilled cheese.
One of my favorite ways to shake up boring old grilled cheese is to use a fancier cheese. Like brie! It’s rich, melty, and pairs perfectly with fruit which yields a surprising sweetness in a grilled cheese sandwich (and totally makes it healthy, right?!).
One of the other most important factors in a good grilled cheese is the bread. Crisp on the bottom and soft on top, focaccia is the unsung hero of the bread world. My grape focaccia is the perfect base for a brie grilled cheese sandwich.
Ingredients
- Water
- Milk
- Granulated sugar
- Gapid rise yeast
- All-purpose flour
- Salt, divided
- Olive oil
- Grapes
- Fresh rosemary
- Brie
How to make focaccia grilled cheese
- In the bowl of a stand mixer fitted with the paddle attachment, stir together water, milk, sugar, and yeast. Let sit until foamy. Add the flour, ½ teaspoon of salt, and 2 tablespoons of olive oil and mix well on low. Attach the dough hook and raise the speed. Allow the dough to knead for another 8 minutes.
- Brush a large bowl with olive oil. Scrape the dough into the bowl and brush with more olive oil. Cover the bowl with plastic wrap and let it rise.
- With a floured hand, punch the dough down. Turn the dough out onto a floured surface and divide it into two balls. Brush two small baking sheets with olive oil, place one ball of dough on each, and brush with more oil. Lightly cover with a kitchen towel and let rest for 20 minutes.
- Dip your fingers in olive oil and press and stretch the dough balls into a large rectangle an inch or two smaller than the baking sheet. Allow your fingers to dimple the dough. Cover again with a towel and let rise in a warm place for 45 minutes to an hour.
- Preheat the oven to 450ºF. Brush the tops of the dough with the remaining olive oil and sprinkle with grapes, rosemary, and remaining ½ teaspoon salt. Bake 12-15 minutes or until the crust is golden brown. Let cool slightly before cutting into large rectangles.
- Preheat a panini press to medium. Place brie slices on the grape side of a slice of focaccia and top with another slice, so all the grapes are on the inside of the sandwich.
- Grill sandwiches just until cheese is melted, about 5 minutes. Allow to cool slightly and serve.
Top tips
Best grapes for grape focaccia
Black grapes are my favorite because they’re so sweet, but any color grape would work here. I chose to bake the grapes right into the bread to make them juicy and flavorful.
What to serve with focaccia grilled cheese
This sandwich is ridiculously rich, and eats like a meal all by itself! If you want to serve it with a little something extra, I suggest pairing it with alongside leafy green salad or a simple soup.
How to store brie grilled cheese
When storing leftovers, cool to room temperature then cover and refrigerate for 3-5 days. When ready to eat, reheat it the same way as it was cooked.
FAQ
A panini press like the Cuisinart Griddler gets the middle hot and the outside crispy, which is difficult to do in a frying pan. If you only have a pan to work with, I recommend keeping the heat on low and covering the pan with a lid to give the cheese time to melt while the bread gets golden and crispy.
The oil is technically optional, but will make the sandwich more crisp and may help prevent sticking. If you prefer not to cook with oil, you can use butter or mayonnaise instead, or omit it completely.
More grilled cheese recipes
- Oven Roasted Tomato and Pesto Panini
- Cheesy Hummus and Veggie Panini
- Harissa Grilled Cheese
- Butternut Squash and Sage Pesto Grilled Cheese
- Eggplant Panini
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Grape Focaccia and Brie Grilled Cheese
Ingredients
- ¾ cup warm water
- 2 tablespoons milk, warmed
- 1 ½ teaspoons granulated sugar
- 1 ¼ teaspoons rapid rise yeast
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt, divided
- 6 tablespoons olive oil
- 1 ½ cups halved grapes, halved
- 1 tablespoon fresh rosemary needles
- 2 8 ounce rounds of brie, sliced
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, stir together water, milk, sugar, and yeast. Let sit until foamy, 5-10 minutes. Add the flour, ½ teaspoon of salt, and 2 tablespoons of olive oil and mix well on low. Attach the dough hook and raise the speed to medium-low. Allow the dough to knead for another 8 minutes.
- Brush a large bowl generously with olive oil. Scrape the dough into the bowl and brush the top with more olive oil. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, about 20 minutes.
- With a floured hand, punch the dough down. Turn the dough out onto a floured surface and divide it into two balls. Brush two small baking sheets with olive oil, place one ball of dough on each one, and brush the tops with more oil. Lightly cover the balls with a kitchen fowl and let rest for 20 minutes.
- Dip your fingers in olive oil and press and stretch the dough balls into a large rectangle an inch or two smaller than the baking sheet. Allow your fingers to dimple the dough. Cover again with a towel and let rise in a warm place for 45 minutes to an hour.
- Preheat the oven to 450ºF. Brush the tops of the dough with the remaining olive oil and sprinkle with grapes, rosemary, and remaining ½ teaspoon salt. Bake 12-15 minutes or until the crust is golden brown. Let cool slightly before cutting into large rectangles.
- Preheat a panini press to medium. Place brie slices on the grape side of a slice of focaccia and top with another slice, so all the grapes are on the inside of the sandwich. If your brie is too soft to slice, simply smear it on like peanut butter.
- Grill sandwiches just until cheese is melted, about 5 minutes. Allow to cool slightly and serve.
Marly says
I’ve said it before and will say it again – those photos are fabulous! Love the addition of grapes to this sandwich!
Lindsay Moe says
Thanks Marly!
Ami@NaiveCookCooks says
These pics are so so gorgeous and that cheesy goodness!! I can eat it all!
Lindsay Moe says
Thanks Ami!
Angela |Mind Over Batter says
Your pictures are beautiful! Gosh, I do love cheese. And grapes. And focaccia. Now I can have them together. I may even get fancy and have a glass of wine.
Lindsay Moe says
That sounds like a great idea! Thanks!
liz | carpé season says
serious yumminess here. and that life-size grape picture is where it’s at.
Lindsay Moe says
Thanks Liz!
Natalie Tamara says
This looks seriously delicious! Grapes and brie are a dream match!
Lindsay Moe says
Thanks Natalie!