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Gruyère & Thyme Italian Focaccia Recipe

Gruyère & Thyme Italian Focaccia Recipe
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★★★★★

4.9 from 14 reviews

A rustic Italian focaccia bread infused with fresh thyme and topped with melted Gruyère cheese. This focaccia is delightfully crispy on the outside, soft and chewy inside, and seasoned with sea salt flakes and aromatic thyme for a perfect savory snack or side dish.

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: In a stand mixer fitted with a dough hook, combine bread flour and instant dry yeast, mixing on medium-low speed. Gradually add warm water in three batches, allowing the flour to absorb the water fully before the next addition.
  2. Add Sugar: Mix in the granulated sugar thoroughly to the dough.
  3. Incorporate Olive Oil: Slowly pour 1/2 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 fold the dough to help incorporate the oil evenly. Once fully absorbed, add fine sea salt and mix well.
  4. Knead the Dough: Increase the mixer speed to high and continue mixing until you hear a popping sound and the dough wraps around the hook, about 1-2 minutes. The dough should be smooth but sticky.
  5. First Rise: Shape the dough into a tight ball and place it in an oiled bowl three times its size. Cover with plastic wrap and let it rise in a warm, draft-free spot until tripled in size (time will vary with environment temperature).
  6. Prepare the Pan and Stretch Dough: Generously oil a 12 x 18 inch light-colored sheet pan. Transfer the dough and let it naturally stretch to the edges of the pan. If the dough pulls back, allow it to rest for 10 minutes and continue stretching.
  7. Prepare Topping Mixture: Whisk together 1/4 cup water and 1/4 cup extra virgin olive oil until combined.
  8. Dimple and Top Dough: Use fingertips to create indentations over the dough surface. Evenly pour the water and oil mixture over the dimples. Sprinkle the cubed Gruyère cheese, fresh thyme leaves, and Maldon sea salt flakes evenly on top.
  9. Second Proof: Cover the pan with plastic wrap and let the dough proof in a warm (75°F – 80°F or 24°C – 27°C), draft-free place until tripled in size, about 60 minutes.
  10. Preheat Oven: Position oven rack in an upper-middle slot and preheat oven to 430°F (220°C).
  11. Bake Focaccia: Carefully remove plastic wrap without deflating the dough. Bake the focaccia for 25-30 minutes until the top is golden brown and crispy.
  12. Cool Focaccia: Transfer focaccia to a cooling rack and cover with a tea towel. Let cool to room temperature before removing from pan and slicing.
  13. Reheat Before Serving: Preheat oven to 350°F (180°C). Place focaccia slices on a parchment-lined baking sheet and bake for 18-20 minutes until warmed through and crunchy on the outside.

Notes

  • Use a light-colored sheet pan to ensure even baking and browning.
  • Be patient when incorporating olive oil — it takes time to fully absorb into the dough.
  • Dimpling the dough before adding the oil mixture allows for better oil absorption and flavor.
  • Proofing the dough twice helps develop a tender crumb and excellent rise.
  • Reheating focaccia before serving revives its crunchy texture and warms the cheese.
  • Use fresh thyme for the best aroma and flavor.
  • Ensure water temperature is between 105°F and 115°F to activate yeast without killing it.

Nutrition

Keywords: focaccia, gruyère focaccia, thyme focaccia, Italian bread, flatbread, savory bread, homemade focaccia

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