Gruyère & Thyme Italian Focaccia Recipe

Introduction

This Gruyère & Thyme Italian Focaccia is a fragrant, cheesy bread with a golden, crispy crust and soft, airy crumb. Infused with fresh thyme and rich melted Gruyère, it’s perfect as a snack, appetizer, or alongside your favorite meal.

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

Instructions

1. Step 1: In a stand mixer fitted with a dough hook attachment, combine bread flour and instant dry yeast. On medium low speed, slowly add warm water in three batches, allowing the flour to absorb the water each time.
2. Step 2: Add the granulated sugar and mix thoroughly until combined.
3. Step 3: Slowly pour 1/2 cup plus 2 tablespoons of extra virgin olive oil into the center of the dough in four batches, mixing on medium low speed and allowing the flour to absorb the oil before adding more. Use a silicone spatula to occasionally flip the dough to help the oil incorporate. Then add the fine sea salt and mix until fully absorbed.
4. Step 4: Increase the mixer speed to high and knead until you hear a popping sound and the dough wraps around the hook, about 1 to 2 minutes. The dough will be smooth but sticky.
5. Step 5: Shape the dough into a tight ball and place it in an oiled bowl that is about three times the dough’s size. Cover with plastic wrap and let it rise in a warm, draft-free spot until tripled in size. This may vary depending on your environment.
6. Step 6: Generously oil a 12 x 18 inch (30 x 45 cm) light-colored sheet pan with extra virgin olive oil. Transfer the risen dough and allow it to naturally stretch to the edges of the pan. If it pulls back, let it rest for 10 minutes before continuing to stretch.
7. Step 7: In a small bowl, whisk together 1/4 cup room temperature water and 1/4 cup extra virgin olive oil until combined.
8. Step 8: Use your fingertips to make indentations all over the top of the focaccia dough. Evenly pour the water and olive oil mixture over the dimpled surface. Scatter the Gruyère cubes, fresh thyme leaves, and Maldon sea salt flakes evenly on top.
9. Step 9: Cover the sheet pan with plastic wrap and proof the focaccia in a warm (75°F – 80°F or 24°C – 27°C), draft-free place until tripled in size, about 60 minutes.
10. Step 10: Place an oven rack in the upper middle position and preheat the oven to 430°F (220°C).
11. Step 11: Carefully remove the plastic wrap without deflating the dough. Bake for 25 to 30 minutes until the focaccia is golden brown and crispy on top. Transfer to a cooling rack and cover with a tea towel. Let cool to room temperature before removing from the pan and slicing.
12. Step 12: To serve, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and place focaccia slices on it. Bake for 18 to 20 minutes until warmed through and crunchy on the outside.

Tips & Variations

• Use a light-colored sheet pan to avoid over-browning the focaccia crust.
• Substitute fresh thyme with rosemary or sage for a different herbal flavor.
• Try other cheeses like mozzarella or fontina if you prefer a milder taste.
• Make sure your water is at the right temperature to activate the yeast properly (105°F – 115°F).
• Allowing the dough to rest if it resists stretching helps develop the gluten for a better texture.

Storage

Store leftover focaccia wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze tightly wrapped for up to 3 months. Reheat slices in a 350°F (180°C) oven for 10–15 minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. It will require more effort and about 10–15 minutes of kneading until the dough is smooth and sticky. The key is to slowly incorporate the water and oil while developing gluten.

Why is the dough sticky? Is that normal?

Yes, focaccia dough is typically wetter and stickier than other bread doughs. This high hydration results in a soft, airy crumb and a tender crust. Use well-oiled hands and surfaces to handle the dough comfortably.

Gruyère & Thyme Italian Focaccia Recipe

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★★★★★

4.5 from 95 reviews

This Gruyère & Thyme Italian Focaccia is a savory, golden, and crispy bread topped with aromatic fresh thyme and rich Gruyère cheese. The dough is uniquely enriched with olive oil and carefully proofed for a light, airy texture with a satisfying crunch. Perfect for serving warm as an appetizer, snack, or accompaniment to meals.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 the Dough: In a stand mixer fitted with a dough hook, combine bread flour and instant dry yeast on medium-low speed. Gradually add the warm water in three batches, allowing the flour to fully absorb each before adding the next.
2. Add Sugar: Incorporate granulated sugar into the dough thoroughly to help yeast activation.
3. Add Olive Oil: Slowly pour the 1/2 cup plus 2 tablespoons extra virgin olive oil into the center of the dough in four batches. Mix on medium-low speed, allowing full absorption before the next addition. Use a silicone spatula to turn the dough periodically to ensure even kneading and oil incorporation.
4. Add Salt and Finish Kneading: Add fine sea salt and mix thoroughly. Increase mixer speed to high and continue kneading until you hear a popping sound and dough wraps around the hook, about 1–2 minutes. The dough should feel 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. Rising time depends on ambient temperature.
6. Prepare the Pan: Generously oil a 12 x 18 inch light-colored sheet pan. Stretch the dough using gravity until it reaches the pan’s edges. If it retracts, let it rest for 10 minutes and continue stretching.
7. Mix the Topping: Whisk together 1/4 cup water and 1/4 cup olive oil in a small bowl.
8. Dimple and Dress Dough: Using your fingertips, make indentations across the dough’s surface. Pour the water and oil mixture evenly over the dimples. Sprinkle cubed Gruyère cheese, fresh thyme leaves, and Maldon sea salt flakes evenly on top.
9. Second Proof: Cover with plastic wrap and let the dough proof in a warm (75°F – 80°F) draft-free environment until tripled in size, about 60 minutes.
10. Preheat Oven: Position an oven rack in the upper middle slot and heat the oven to 430°F (220°C).
11. Bake Focaccia: Remove plastic wrap carefully without deflating the dough. Bake for 25–30 minutes until the top is golden brown and crispy.
12. Cool: Place the focaccia on a cooling rack and cover with a tea towel. Let it cool to room temperature before removing from the pan and slicing.
13. Reheat to Serve: When ready to serve, heat the oven to 350°F (180°C). Place focaccia slices on a parchment-lined baking sheet and bake for 18–20 minutes until warmed through with a crunchy exterior.

Notes

• Use a light-colored sheet pan to prevent over-browning of the focaccia bottom and sides.
• The dough is very sticky; lightly oil your hands if handling is needed.
• Allowing the dough to rest if it resists stretching helps achieve an even pan coverage.
• Fresh thyme leaves complement the nutty flavor of Gruyère cheese beautifully.
• Ensure the water used for mixing the dough is between 105°F-115°F (40°C-46°C) for optimal yeast activation.
• Letting the focaccia cool before slicing preserves its structure and chewiness.
• Reheating focaccia slices brings back the crunch and intensifies the cheese aroma.

Keywords: focaccia, Italian bread, Gruyère cheese bread, thyme focaccia, savory bread, olive oil bread, homemade focaccia