Gruyère & Thyme Italian Focaccia Recipe

Nothing quite compares to the warm, cheesy comfort of a freshly baked loaf when it comes to Italian bread, and my Gruyère & Thyme Italian Focaccia is truly a standout in that department. This focaccia combines the luxurious nutty flavor of Gruyère cheese with fragrant fresh thyme, all nestled in a golden, crispy, and delightfully dimpled olive oil-crisped bread. Every bite is a perfect harmony of fluffy interior, rich cheese pockets, and herbaceous brightness. If you love soulful, rustic baking that fills your kitchen with irresistible aromas, this Gruyère & Thyme Italian Focaccia will be your new go-to for everything from casual snacks to elegant entertaining.

Ingredients You’ll Need

These ingredients may seem straightforward, but each one plays a crucial role in creating that irresistibly tender and flavorful focaccia. From the high-protein bread flour that gives the bread its ideal structure, to the extra virgin olive oil that creates the signature crisp crust and glossy sheen, every element works in harmony to bring this Gruyère & Thyme Italian Focaccia to life.

• Bread flour (6 1/4 cups): Provides the perfect gluten structure for a chewy yet airy crumb.
• Instant dry yeast (2 teaspoons): Makes for easy and reliable rising without the fuss of proofing.
• Warm water (2 cups, 105°F – 115°F): Activates the yeast gently and hydrates the dough for a nice tender texture.
• Granulated sugar (1 tablespoon): Feeds the yeast to promote a healthy rise and subtly enhances browning.
• Extra virgin olive oil (1/2 cup plus 2 tablespoons, plus 1/4 cup for topping): Adds flavor, tenderness, and creates the signature crispy crust.
• Fine sea salt (4 teaspoons): Brings out the rich flavors in the dough without overpowering.
• Room temperature water (1/4 cup): Combined with olive oil for moistening the top of the dough perfectly before baking.
• Gruyère cheese (7 ounces, cubed): Melts into rich, nutty pockets that elevate the focaccia’s savory profile.
• Fresh thyme leaves (2 tablespoons): Offers a bright, earthy herbal lift that pairs beautifully with the cheese.
• Maldon sea salt flakes (2 teaspoons): Sprinkled on top for a delightful crunch and pop of saltiness.

How to Make Gruyère & Thyme Italian Focaccia

Step 1: Preparing the Focaccia Dough

Start by combining the bread flour and instant dry yeast in your stand mixer with a dough hook attached. Slowly add the warm water in batches to ensure the flour absorbs it fully, creating a soft yet workable dough. Adding sugar next helps to give the yeast a little boost.

Step 2: Incorporating Olive Oil and Salt

Adding extra virgin olive oil bit by bit is key here. It takes some patience as olive oil can be tricky to integrate, but flipping the dough with a spatula ensures every bit is mixed in. Follow this by adding fine sea salt to balance the flavors. Once mixed thoroughly, crank up the mixer speed to high for a minute or two until you hear the dough pop and see it wrap cleanly around the hook. This means gluten development is on point!

Step 3: First Rise

Shape the dough into a tight ball and place it in a generously oiled bowl about three times its size. Cover it with plastic wrap and set it somewhere warm and draft-free. The dough should triple in size, which might take several hours depending on your room temperature. This slow rise is what gives the focaccia its lovely open crumb and light texture.

Step 4: Shaping and Topping

Generously oil a large sheet pan (about 12 by 18 inches). Transfer your risen dough here and use gravity along with gentle stretching to have it fill the pan. Don’t fret if it resists stretching at first—resting it for 10 minutes helps it relax and stretch further.

Whisk together the 1/4 cup of water and 1/4 cup of olive oil, then use your fingertips to dimple the dough deeply and liberally pour the oil-water mixture over the top. Scatter cubed Gruyère, fresh thyme leaves, and Maldon sea salt flakes over the surface to add savory bursts of flavor and a beautiful rustic look.

Step 5: Final Proof and Baking

Cover the sheet pan with plastic wrap and allow the dough to proof again for about an hour in a warm, draft-free area until it has tripled in size once more. Preheat your oven to 430°F and place a rack in the upper-middle slot. Remove plastic wrap carefully without knocking out precious air bubbles, then bake the focaccia for 25 to 30 minutes. The golden brown, crispy top is your sign that the Gruyère & Thyme Italian Focaccia is ready.

Step 6: Cooling and Serving Preparation

Once out of the oven, transfer the focaccia to a cooling rack and cover loosely with a tea towel to retain some moisture but prevent sogginess. Let it cool fully before slicing. For serving, warm slices in a 350°F oven on parchment paper for 18 to 20 minutes. This reheating crisps up the edges and revives the deliciously melty cheese pockets.

How to Serve Gruyère & Thyme Italian Focaccia

Garnishes

Fresh thyme sprigs and a sprinkle of extra Maldon sea salt flakes on top just before serving add a lovely fresh aroma and sparkling salt crunch. A drizzle of high-quality extra virgin olive oil right before eating also enhances the focaccia’s richness and shine, making each bite sing.

Side Dishes

This Gruyère & Thyme Italian Focaccia pairs beautifully with simple sides like a crisp green salad dressed with lemon vinaigrette or a bowl of hearty tomato soup. The savory, cheesy notes cut through creamy soups or balance bright, tangy salad dressings wonderfully, making it a versatile companion at the table.

Creative Ways to Present

Slice your focaccia into generous squares or rustic strips and serve alongside a charcuterie board with cured meats, olives, and roasted veggies. You can also cut it into fingers and offer it as a decadent appetizer with flavored olive oils or balsamic reductions for dipping. The flexibility of this Gruyère & Thyme Italian Focaccia means it can shine as part of casual family meals or elegant gatherings alike.

Make Ahead and Storage

Storing Leftovers

Wrap leftover focaccia tightly in plastic wrap or place it in an airtight container at room temperature for up to two days. This preserves the crust and keeps the inside moist and tender for easy snacking without drying out.

Freezing

For longer storage, slice the focaccia and freeze it in airtight bags or containers. When you’re ready to enjoy some, thaw at room temperature or warm slices directly from the freezer in a hot oven to bring back that freshly baked goodness.

Reheating

To revive any stored Gruyère & Thyme Italian Focaccia, preheat your oven to 350°F and heat slices on parchment paper for around 18 to 20 minutes. This reheating technique crisps the edges nicely without drying the tender crumb inside while melting the cheese again beautifully.

FAQs

What makes Gruyère cheese a good choice for focaccia?

Gruyère melts beautifully and delivers a rich, slightly nutty flavor that complements the herbaceous thyme without overpowering the subtle bread. Its firmness also helps create delightful pockets of melted cheese that are not too runny.

Can I substitute fresh thyme with dried thyme?

You can use dried thyme, but fresh thyme offers a brighter, more vibrant flavor that stands out in a simple recipe like focaccia. If using dried, reduce the amount by half to avoid overpowering the other flavors.

Is bread flour necessary for this recipe?

Bread flour is preferred as it has a higher protein content, which builds the gluten network needed for that chewy, airy focaccia texture. All-purpose flour can work but expect a slightly less structured crumb.

How important is the temperature of the water?

Water that is too hot can kill the yeast, while water that is too cold won’t activate it well. Keeping the water between 105°F and 115°F hits the perfect balance to encourage a reliable, even rise.

Can I make this focaccia without a stand mixer?

Absolutely! You can mix and knead by hand, though it will take a bit more time and elbow grease. Just make sure to knead until the dough is smooth and elastic, and keep up with the resting periods for the best texture.

Final Thoughts

There is something so deeply satisfying about pulling a warm, golden Gruyère & Thyme Italian Focaccia fresh from the oven, the aroma alone is enough to make you smile. This recipe brings together simple but thoughtfully chosen ingredients to create a bread that is as versatile as it is delicious. Whether you’re sharing it with loved ones or indulging in a quiet moment at home, I wholeheartedly encourage you to give this focaccia a whirl—it’s guaranteed to become one of your favorite homemade breads!

Print