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Gruyère & Thyme Italian Focaccia

Savory Gruyère & Thyme Italian Focaccia for Cozy Evenings

Indulge in homemade Gruyère & Thyme Italian Focaccia, a delightful twist on a classic Italian bread.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Appetizers
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups Bread Flour Provides structure and chewiness; avoid substituting with all-purpose flour.
  • 2 teaspoons Instant Dry Yeast Essential for the dough's leavening.
  • 1.5 cups Warm Water Ensure it’s at a temperature between 105°F - 115°F.
  • 1 tablespoon Granulated Sugar Adds slight sweetness and helps activate the yeast.
  • 3 tablespoons Extra Virgin Olive Oil Use for greasing the pan and mixing into the dough.
  • 2 teaspoons Fine Sea Salt Enhances flavor and controls yeast activity.
For the Filling & Topping
  • 8 ounces Gruyère Cheese Cut into small cubes for even melting.
  • 2 tablespoons Fresh Thyme Leaves Adds an aromatic, earthy note.
  • 1 teaspoon Maldon Sea Salt Flakes Used for topping; adds crunch and flavor.

Equipment

  • Stand Mixer
  • 12 x 18 inch Sheet Pan
  • Wire Cooling Rack

Method
 

Step-by-Step Instructions
  1. In a stand mixer, combine bread flour with instant dry yeast. Gradually add warm water, mixing until absorbed. Incorporate granulated sugar and olive oil in batches, followed by fine sea salt. Mix on high speed for about 5-7 minutes until smooth and slightly sticky.
  2. Shape the dough into a ball and place it in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot until it triples in size, around 3-5 hours.
  3. Generously oil a 12 x 18 inch sheet pan. Gently stretch the dough to fit the pan; rest for 10 minutes if it resists.
  4. Whisk together warm water and olive oil. Make deep indentations in the dough, drizzle the oil mixture, then sprinkle with gruyère, thyme leaves, and Maldon salt flakes.
  5. Cover the pan and let the dough proof again until it triples in volume, around 60 minutes.
  6. Preheat the oven to 430°F (220°C). Bake the focaccia for 25-30 minutes until golden brown and crispy.
  7. Transfer to a wire rack and cover with a tea towel to cool for 15-20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 10mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 2IUCalcium: 10mgIron: 5mg

Notes

Store leftover focaccia wrapped in a kitchen towel and paper bag for up to 2 days, or in an airtight container in the fridge for up to 5 days.

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