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Gruyère & Thyme Italian Focaccia

Savory Gruyère & Thyme Italian Focaccia for Cozy Evenings

Delight in the warmth of homemade Gruyère & Thyme Italian Focaccia, a perfect side dish for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 4 hours
Servings: 8 slices
Course: Appetizers
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 4 cups Bread Flour Do not substitute with all-purpose flour for best results.
  • 2 teaspoons Instant Dry Yeast Can be substituted with the same amount of active dry yeast.
  • 1.5 cups Warm Water 105°F - 115°F (40°C - 46°C) is ideal.
  • 1 tablespoon Granulated Sugar Feeds the yeast; no direct substitute recommended.
  • 0.25 cups Extra Virgin Olive Oil Can be replaced with regular olive oil or another light oil.
  • 2 teaspoons Fine Sea Salt Avoid substituting with table salt to maintain taste balance.
Flavor Ingredients
  • 1 cup Gruyère Cheese Cut into small cubes for easy melting.
  • 2 tablespoons Fresh Thyme Leaves Can adjust quantity if using dried thyme.
Topping Ingredients
  • 1 tablespoon Maldon Sea Salt Flakes Any flaky sea salt can be used as an alternative.

Equipment

  • Stand Mixer
  • Baking Pan

Method
 

Mix Dough
  1. Combine bread flour and instant dry yeast in a stand mixer, creating a well in the center. Gradually add warm water, mixing until incorporated. Sprinkle in granulated sugar and olive oil before adding fine sea salt, ensuring everything is well-combined.
Knead Dough
  1. Knead the dough in the mixer on high for 1-2 minutes until smooth and sticky. Aim for a pliable texture.
First Rise
  1. Shape dough into a ball and place in a greased bowl. Cover with a damp cloth and let rise in a warm area for 3-5 hours until tripled in size.
Prepare Pan
  1. Generously oil a 12x18-inch pan. Stretch the dough to fit the pan, allowing it to rest if it springs back.
Dimple and Top Dough
  1. Make deep dimples across the dough’s surface. Whisk together olive oil and water, pouring it over the dough. Sprinkle with Gruyère cheese, thyme leaves, and Maldon sea salt.
Second Rise
  1. Cover the dough with a kitchen towel and let it rise for another 60 minutes until tripled in size.
Bake
  1. Preheat oven to 430°F (220°C). Bake focaccia for 25-30 minutes until golden brown and crispy.
Cool
  1. Remove focaccia from oven and transfer to a wire rack to cool for a few minutes.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gCalcium: 10mgIron: 8mg

Notes

Ensure instant dry yeast is fresh and allow plenty of time for rising stages for best results.

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