Gruyère & Thyme Italian Focaccia Recipe

Introduction

This Gruyère & Thyme Italian Focaccia is a flavorful twist on classic focaccia bread. Soft, airy, and topped with savory cheese, fresh thyme, and sea salt flakes, it’s perfect for sharing at gatherings or enjoying with soups and salads.

Ingredients

• 6 1/4 cups bread flour
• 2 teaspoons instant dry yeast
• 2 cups warm water (105°F – 115°F or 40°C – 46°C)
• 1 tablespoon granulated sugar
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 4 teaspoons fine sea salt
• 1/4 cup extra virgin olive oil (plus more for greasing the sheet pan)
• 1/4 cup room temperature water
• 7 ounces Gruyère cheese (sliced into small cubes)
• 2 tablespoons fresh thyme leaves
• 2 teaspoons Maldon sea salt flakes

Instructions

1. Step 1: In a stand mixer fitted with a dough hook, combine bread flour and instant dry yeast on medium-low speed. Gradually add warm water in three batches, allowing each batch to be fully absorbed before adding the next.
2. Step 2: Add granulated sugar and mix thoroughly to combine.
3. Step 3: Slowly pour 1/2 cup plus 2 tablespoons of extra virgin olive oil into the center of the dough in four batches. Mix on medium-low speed, allowing the dough to absorb the oil before adding more. Use a silicone spatula to fold the dough periodically to help incorporate the oil evenly.
4. Step 4: Add fine sea salt and continue mixing until all oil is absorbed. Increase mixer speed to high and knead until you hear popping sounds and the dough wraps around the hook, about 1 to 2 minutes. The dough should be smooth but sticky.
5. Step 5: Shape the dough into a tight ball and place it in a well-oiled bowl, about three times the size of the dough. Cover with plastic wrap and let rise in a warm, draft-free spot until tripled in size. Rising time varies with temperature.
6. Step 6: Generously oil a 12 x 18-inch light-colored sheet pan. Transfer the dough to the pan and gently stretch it to reach the edges. If the dough shrinks back, let it rest for 10 minutes then continue stretching.
7. Step 7: In a small bowl, whisk together 1/4 cup water and 1/4 cup extra virgin olive oil. Use your fingertips to create dimples on the dough’s surface, then pour the water and oil mixture evenly over it.
8. Step 8: Scatter Gruyère cubes, fresh thyme leaves, and Maldon sea salt flakes evenly on top of the dough.
9. Step 9: Cover the sheet pan with plastic wrap and proof in a warm place (75°F – 80°F or 24°C – 27°C) until the dough triples in size, about 60 minutes.
10. Step 10: Preheat the oven to 430°F (220°C) and place the oven rack in the upper middle position.
11. Step 11: Carefully remove the plastic wrap without deflating the dough. Bake focaccia for 25 to 30 minutes until golden brown and crispy on top.
12. Step 12: Transfer focaccia to a cooling rack and cover with a tea towel. Allow to cool to room temperature before removing from the pan and slicing.
13. Step 13: To serve, reheat the oven to 350°F (180°C). Place focaccia slices on a parchment-lined baking sheet and bake for 18 to 20 minutes until warmed through and crunchy on the outside.

Tips & Variations

• Use a light-colored sheet pan to monitor browning better and prevent overcooking on the bottom.
• Swap Gruyère for fontina or mozzarella for a different but equally melty cheese experience.
• For more herb flavor, add chopped rosemary or oregano alongside thyme.
• If your kitchen is cool, extend rising times or proof in a slightly warmed oven (turned off) to help the dough rise.

Storage

Store focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze sliced focaccia in a freezer-safe bag for up to 1 month. Reheat slices in a 350°F (180°C) oven for 18-20 minutes until crisp and warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take about 10 minutes of kneading until the dough becomes smooth and sticky.

Why is the dough sticky and should it be like that?

The dough is intentionally sticky to achieve a light, airy crumb in the focaccia. Avoid adding too much extra flour during kneading to keep it soft and tender.

Gruyère & Thyme Italian Focaccia Recipe

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★★★★★

4.6 from 95 reviews

This Gruyère & Thyme Italian Focaccia recipe delivers a golden, crispy crust with a tender, flavorful interior. Infused with aromatic fresh thyme and rich, melted Gruyère cheese, this focaccia is perfect as a savory snack, appetizer, or alongside your favorite meal. The dough is handsomely hydrated and olive oil-rich, offering traditional Italian rustic bread with a cheesy twist that is both fragrant and delightful.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 20 minutes
• Yield: 18 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 6 1/4 cups bread flour
• 2 teaspoons instant dry yeast
• 2 cups warm water (105°F – 115°F or 40°C – 46°C)
• 1 tablespoon granulated sugar
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 4 teaspoons fine sea salt

For the Topping

• 1/4 cup extra virgin olive oil (plus more for greasing the sheet pan)
• 1/4 cup room temperature water
• 7 ounces Gruyère cheese (sliced into small cubes)
• 2 tablespoons fresh thyme leaves
• 2 teaspoons Maldon sea salt flakes

Instructions

1. Mix Dry Ingredients: Combine bread flour and instant dry yeast in a stand mixer fitted with a dough hook attachment on medium-low speed. Slowly add the warm water in three batches, allowing each to be fully absorbed before adding the next.
2. Add Sugar: Incorporate the granulated sugar thoroughly into the dough mixture.
3. Add Olive Oil Gradually: Pour 1/2 cup plus 2 tablespoons extra virgin olive oil into the dough in four batches, mixing on medium-low speed. Use a silicone spatula periodically to fold the dough over to help the dough hook incorporate the oil evenly. Add the fine sea salt after the last batch and mix until all the oil is absorbed.
4. Knead the Dough: Increase mixer speed to high and continue mixing until a popping sound is heard and dough wraps around the dough hook, approximately 1-2 minutes. The dough should be smooth and very sticky.
5. First Rise: Shape the dough into a tight ball, place in a well-oiled large bowl (about three times dough size), cover with plastic wrap, and let it rise in a warm, draft-free area until tripled in size. The rising time will vary depending on temperature.
6. Prepare Pan and Stretch Dough: Generously oil a 12 x 18 inch light-colored sheet pan with extra virgin olive oil. Transfer risen dough to the pan, allowing it to naturally stretch to the edges. Rest for an additional 10 minutes if dough recoils, then continue stretching.
7. Prepare Topping Mixture: Whisk together 1/4 cup water and 1/4 cup extra virgin olive oil in a small bowl until combined.
8. Dimple and Top Dough: Use your fingertips to create indentations on the dough surface. Evenly drizzle the water and olive oil mixture over the dimples. Scatter the cubed Gruyère cheese, fresh thyme leaves, and Maldon sea salt flakes on top.
9. Second Proof: Cover the pan with plastic wrap and proof in a warm (75°F – 80°F or 24°C – 27°C), draft-free place until dough triples in size again, about 60 minutes.
10. Preheat Oven: Position oven rack in the upper middle and preheat oven to 430°F (220°C).
11. Bake Focaccia: Carefully remove plastic wrap without deflating the dough. Bake for 25 to 30 minutes until the focaccia is golden brown and crispy on top.
12. Cool and Cover: Place the baked focaccia on a cooling rack and cover with a tea towel. Allow to cool to room temperature before removing from pan and slicing.
13. Reheat for Serving: To serve, preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, place focaccia slices on it, and warm for 18-20 minutes until heated through and crunchy outside.

Notes

• Using a stand mixer with a dough hook greatly simplifies the mixing and kneading process.
• Ensure the water temperature for activating yeast is between 105°F – 115°F for best rising results.
• Allowing the dough to rest when stretching helps in handling the sticky dough and prevents it from pulling back.
• The focaccia is best enjoyed fresh but can be reheated to restore crispiness as instructed before serving.
• Altering the cheese or herbs can customize the flavor to your preference.

Keywords: focaccia, Italian bread, Gruyère cheese, thyme, olive oil bread, cheesy focaccia, Italian recipe