Print

Gruyère & Thyme Italian Focaccia Recipe

Gruyère & Thyme Italian Focaccia Recipe
Print Recipe

★★★★★

5.2 from 6 reviews

This Gruyère & Thyme Italian Focaccia recipe offers a deliciously crispy and golden bread topped with melted Gruyère cheese and fragrant fresh thyme. Perfect as an appetizer, snack, or side dish, this focaccia features a light, airy dough made with bread flour and enriched with extra virgin olive oil. The unique steps of slow oil incorporation and double rising ensure a tender yet flavorful loaf with irresistible dimples and a rich, cheesy topping.

Ingredients

Scale

Focaccia Dough

  • 6 ¼ 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
  • ½ cup plus 2 tablespoons extra virgin olive oil
  • 4 teaspoons fine sea salt

Focaccia Topping

  • ¼ cup extra virgin olive oil plus more for greasing the sheet pan
  • ¼ 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. Prepare the Dough: 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 full absorption before adding more. Mix in the granulated sugar thoroughly.
  2. Incorporate Olive Oil and Salt: Slowly pour the ½ cup plus 2 tablespoons of extra virgin olive oil into the dough in four batches, mixing on medium-low speed. Use a silicone spatula to periodically flip the dough to help incorporate oil evenly. After the last addition, add fine sea salt and mix well until fully absorbed.
  3. Knead the Dough: Increase mixer speed to high and continue kneading until you hear a popping sound and the dough wraps smoothly around the dough hook, about 1-2 minutes. The dough should be smooth but sticky.
  4. First Rise: Shape the dough into a tight ball and place it in an oiled bowl about three times the dough size. Cover with plastic wrap and let it rise in a warm, draft-free spot until tripled in size. Timing varies based on environment temperature.
  5. Prepare Sheet Pan and Stretch Dough: Generously oil a 12 x 18 inch light-colored sheet pan with extra virgin olive oil. Transfer the dough and use gravity and gentle hand stretching to spread it out to the pan edges. If the dough resists and pulls inward, let it rest for 10 minutes, then continue stretching.
  6. Make Topping Mixture and Dimple Dough: Whisk together ¼ cup water and ¼ cup extra virgin olive oil until blended. With your fingertips, create dimples all over the dough’s surface. Pour the oil-water mixture evenly over the dough.
  7. Add Toppings: Evenly distribute cubed Gruyère cheese, fresh thyme leaves, and Maldon sea salt flakes on top of the dimpled focaccia.
  8. Second Rise: Cover the sheet pan with plastic wrap and allow the dough to proof in a warm, draft-free spot (75°F – 80°F or 24°C – 27°C) until tripled in size, about 60 minutes.
  9. Preheat Oven and Bake: Position an oven rack in the upper middle slot and preheat oven to 430°F (220°C). Remove plastic wrap carefully without deflating the dough. Bake focaccia for 25-30 minutes until golden brown and crispy on top.
  10. Cool and Serve: Transfer focaccia to a cooling rack and cover with a tea towel. Let it cool to room temperature before slicing. To serve, reheat oven to 350°F (180°C), place slices on a parchment-lined baking sheet, and bake for 18-20 minutes to warm through and regain crunchiness.

Notes

  • If dough pulls back when stretching, allow additional resting time to relax gluten.
  • Use a light-colored sheet pan to help monitor browning during baking.
  • Ensure water for dough is between 105°F – 115°F for optimal yeast activation.
  • Do not skip the second rise as it ensures a fluffy and airy focaccia texture.
  • Reheating focaccia before serving crisps the crust while warming the cheese topping.
  • Gruyère cheese can be substituted with other melting cheeses like fontina or mozzarella if desired.

Nutrition

Keywords: focaccia, Gruyère focaccia, Italian bread, thyme focaccia, cheesy bread, easy focaccia recipe

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