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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/gruyere-and-thyme-italian-focaccia-recipe/