Name: Gruyère & Thyme Italian Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
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 (for greasing); 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

Why Make This Recipe

Using Gruyère cheese and fresh thyme, this Italian focaccia is a delicious twist on a traditional favorite. It’s perfect for a snack, side dish, or even as a base for a sandwich. The flavors meld beautifully, creating a soft, fluffy bread that everyone will love. Plus, it’s easy to make, making it a great choice for both beginners and experienced bakers.

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How to Make Gruyère & Thyme Italian Focaccia

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

Directions

For Focaccia Dough

In a large bowl, mix the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
Add the bread flour, 1/2 cup olive oil, and sea salt to the yeast mixture. Stir until combined.
Knead the dough on a floured surface for about 8-10 minutes until smooth.
Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

For Focaccia Topping

Once the dough has risen, preheat your oven to 425°F (220°C).
Grease a sheet pan with olive oil.
Transfer the dough to the prepared sheet pan, stretching it to fit the pan.
Make dimples in the dough with your fingers.
Sprinkle the Gruyère cheese and thyme over the top. Drizzle with the extra olive oil and add Maldon sea salt flakes.
Let the dough rest for 20-30 minutes before baking.
Bake for 20-25 minutes, or until golden brown.

How to Serve Gruyère & Thyme Italian Focaccia

Serve this focaccia warm out of the oven. It pairs well with soups and salads or can be enjoyed on its own. You can also slice it and use it for sandwiches or toast it with some fresh butter.

How to Store Gruyère & Thyme Italian Focaccia

Once cooled, store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Thaw and reheat in the oven for best results.

Tips to Make Gruyère & Thyme Italian Focaccia

Ensure your water temperature is right for activating the yeast. Too hot or too cold can hinder this process.
Feel free to add extra herbs or spices to the dough for additional flavor.
Experiment with different cheeses if you want to mix things up!

Variation

You can swap the Gruyère cheese with mozzarella or feta for a different flavor. You can also add olives or sun-dried tomatoes for extra texture and taste.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be slightly different; it might be less chewy.

2. How can I tell when the focaccia is done baking?
The focaccia should be golden brown on top. You can also tap the bottom; it should sound hollow when it’s fully baked.

3. Can I make this dough ahead of time?
Yes, you can prepare the dough and let it rise in the fridge overnight. Take it out the next day to come to room temperature before baking.