Gruyère & Thyme Italian Focaccia Recipe

If you’re craving a deliciously soft, aromatic bread with a perfect cheesy twist, this Gruyère & Thyme Italian Focaccia is an absolute game changer. The crisp, golden exterior gives way to a pillowy interior studded with cubes of savory Gruyère cheese and fragrant fresh thyme, creating a flavor combination that’s both rustic and refined. This focaccia will not only fill your kitchen with an irresistible aroma but also elevate any meal or snack time — trust me, once you master this Gruyère & Thyme Italian Focaccia, it will become an instant favorite you’ll want to share with everyone you know.

Ingredients You’ll Need

The beauty of this Gruyère & Thyme Italian Focaccia lies in its simple yet thoughtful ingredients. Each component plays a critical role in achieving that luscious texture, rich flavor, and inviting aroma you crave. From the sturdy bread flour that forms the dough’s backbone to the fresh thyme that lifts every bite, these ingredients are your building blocks for focaccia perfection.

• Bread flour: Provides the ideal protein content for a chewy, sturdy focaccia crumb.
• Instant dry yeast: Activates quickly to give your dough a light and airy rise without fuss.
• Warm water (105°F – 115°F): The perfect temperature to wake up the yeast and hydrate the flour evenly.
• Granulated sugar: Feeds the yeast and enhances browning for a golden crust.
• Extra virgin olive oil: Adds richness and helps create that tender, moist crumb and crispy crust.
• Fine sea salt: Balances flavor throughout the dough for a savory boost.
• Gruyère cheese: Cubed to add melty, nutty pockets of flavor inside the focaccia.
• Fresh thyme leaves: Bring a woody, aromatic note that perfectly complements the cheese.
• Maldon sea salt flakes: Sprinkled on top for a crunchy, salty finish that contrasts beautifully.
• Room temperature water for topping: Mixed with olive oil to keep the focaccia moist and help develop those signature dimples.

How to Make Gruyère & Thyme Italian Focaccia

Step 1: Prepare the Dough

Start by mixing bread flour and instant dry yeast in your stand mixer fitted with a dough hook on a medium-low speed. Add warm water slowly in three batches, letting the flour fully absorb each addition. This gradual hydration helps create a smooth dough. Once combined, stir in the sugar, which will help the yeast work its magic and add that slight sweetness to the crust.

Step 2: Incorporate Olive Oil and Salt

Olive oil is what gives focaccia its lush, tender crumb and golden exterior, but it needs time to meld into the dough. Pour the extra virgin olive oil slowly into the center in four batches, mixing gently and using a spatula to turn the dough over intermittently. When fully absorbed, add fine sea salt, and crank up the mixer speed to high for a couple of minutes until the dough becomes sticky yet silky and elastic, indicated by that popping noise as the dough wraps around the hook.

Step 3: First Rise

Form your dough into a tight ball and place it in an oiled bowl that’s three times its size to allow room for expansion. Cover it with plastic wrap and find a warm, draft-free spot for it to rise until it has tripled in size. Depending on your kitchen’s temperature, this could take a few hours but be patient—this long fermentation is key to flavor and texture.

Step 4: Shape and Stretch the Dough

Oil a large, light-colored sheet pan generously with extra virgin olive oil. Place the dough into the pan and gently use gravity to stretch it to fill the edges naturally. Don’t rush this step—if the dough resists, let it rest for 10 minutes and stretch again. This laid-back approach prevents your focaccia from springing back and helps develop those classic dimples.

Step 5: Add the Gruyère & Thyme Italian Focaccia Toppings

Whisk together ¼ cup each of room temperature water and extra virgin olive oil and pour this mixture evenly over the dimpled dough surface. The topping moistened focaccia will bake up tender with pockets of oil for richness. Next, sprinkle your cubed Gruyère cheese, fresh thyme leaves, and generous Maldon sea salt flakes on top. These toppings are the crown jewels that make this focaccia truly sing!

Step 6: Second Rise and Bake

Cover the pan with plastic wrap and let the focaccia proof in a warm, draft-free area until tripled in size again; about 60 minutes. Preheat your oven to 430°F and place a rack in the upper middle position. Carefully remove the wrap without letting the dough collapse. Bake the focaccia for 25-30 minutes until it’s gloriously golden, the cheese melted, and edges crunchy. Cool on a rack and cover with a tea towel to preserve softness before slicing.

Step 7: Reheat for Serving

When you’re ready to enjoy, warm the focaccia slices in a 350°F oven on parchment-lined sheets for 18-20 minutes until the crust is crisp and the cheese re-melted—this step revives its fresh-from-the-oven magic.

How to Serve Gruyère & Thyme Italian Focaccia

Garnishes

A drizzle of good quality olive oil straight from the bottle can elevate each slice even further. Fresh thyme sprigs or a light scatter of flaky sea salt just before serving adds a wonderful visual and flavor hint. Some chopped olives or a sprinkle of cracked black pepper make delightful garnishes that balance the cheese’s richness.

Side Dishes

This Gruyère & Thyme Italian Focaccia pairs wonderfully with a fresh, crisp salad or a bowl of vibrant minestrone soup on cooler days. It also makes for a great accompaniment to antipasto platters, offering a satisfying base for cured meats, roasted vegetables, or tangy cheeses.

Creative Ways to Present

Try slicing the focaccia into small squares for cocktail parties or brunch spreads. Use it as a sandwich base layered with roasted chicken, fresh arugula, and sun-dried tomatoes. Or toast pieces to create crunchy crostini topped with whipped herb butter or caramelized onions for a classy appetizer.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover focaccia tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This helps maintain the bread’s moisture while keeping the crust pleasantly soft.

Freezing

If you want to enjoy Gruyère & Thyme Italian Focaccia later, wrap it well in plastic and then foil, and freeze for up to two months. To enjoy, thaw overnight in the fridge then reheat in the oven to revive its freshly baked character.

Reheating

Reheat focaccia slices in a 350°F oven for about 18-20 minutes until crisp on the outside and melted inside. Avoid microwaving as it can make the crust soggy and rubbery rather than delightfully crunchy and tender.

FAQs

Can I substitute Gruyère cheese with another type of cheese?

Absolutely! While Gruyère offers a unique nutty and smooth melt, you can experiment with other cheeses like mozzarella, fontina, or even a sharp cheddar for different flavor profiles. Just keep in mind the melting properties to achieve that gooey texture.

Can I make this dough by hand instead of a mixer?

Yes, you can: mix the ingredients with a wooden spoon or your hands until combined, then knead on a lightly floured surface for about 10-12 minutes until smooth and sticky. The dough will be tacky but should hold together well.

How important is the second rise?

The second rise is crucial for developing focaccia’s airy texture and flavor complexity. Skipping or shortening it may result in a denser bread with less volume, so try to allow the dough to proof fully for best results.

Can I add other herbs or toppings?

Definitely! This Gruyère & Thyme Italian Focaccia is versatile. Rosemary, sage, or oregano work beautifully, and you can add toppings like caramelized onions, sun-dried tomatoes, or olives to customize it to your taste.

Is it necessary to use a light-colored sheet pan?

Using a light-colored pan prevents the bottom of the focaccia from browning too quickly or burning while baking. Dark pans absorb more heat and can cause the crust to become overly dark before the inside is fully baked.

Final Thoughts

I can’t recommend enough giving this Gruyère & Thyme Italian Focaccia a try—it’s one of those recipes that feels special yet is surprisingly straightforward to make. The combination of nutty cheese and aromatic thyme baked into soft, golden bread is simply irresistible. Whether for weekday dinners, weekend gatherings, or a cozy night in, this focaccia will bring joy and warmth to your table. Happy baking, and even happier eating!

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