The rich aroma of fresh thyme and melting gruyère fills the kitchen, instantly transporting me to a quaint Italian bistro on a crisp autumn evening. Today, I’m thrilled to share my recipe for Gruyère & Thyme Italian Focaccia, a delightful bread that beautifully balances a light, fluffy texture with a crispy crust. This masterpiece is not only perfect for cozy gatherings but also a fun way to bring a touch of artisanal baking into your home. Whether you’re enjoying it warm straight out of the oven or serving it alongside your favorite soup, this focaccia is sure to impress. Plus, it’s a breeze to make, allowing you to indulge in homemade goodness without the fuss. Ready to elevate your bread game? Let’s dive into this delightful recipe!
Why is This Focaccia So Irresistible?
Heavenly aroma: The blend of cheesy gruyère and fragrant thyme creates a mouthwatering scent that draws everyone to the kitchen.
Artisanal flair: With just a few simple ingredients, you can achieve bakery-quality focaccia right at home.
Versatile delight: Perfect as a side dish or snack, this focaccia pairs wonderfully with soups or salads, like our Garlic Parmesan Focaccia.
Time-saving convenience: The recipe’s straightforward steps make it an easy choice for weeknight baking or holiday gatherings.
Customizable options: Feel free to experiment with different cheeses or toppings to make it your own!
Gruyère & Thyme Italian Focaccia Ingredients
For the Dough
• Bread Flour – Essential for achieving the desired chewy texture; do not substitute with all-purpose flour for best results.
• Instant Dry Yeast – Facilitates the dough rise; can be substituted with active dry yeast using the same amount.
• Warm Water – Activates the yeast; make sure it’s between 105°F – 115°F (40°C – 46°C).
• Granulated Sugar – Enhances yeast activity for a lighter loaf.
• Extra Virgin Olive Oil – Adds richness and moisture; perfect for greasing the pan.
• Fine Sea Salt – Enhances the overall flavor of the focaccia, making every bite delightful.
For the Toppings
• Gruyère Cheese – Adds a creamy, savory flavor that perfectly complements the herbs; can use other melting cheeses if needed.
• Fresh Thyme Leaves – Provides a fragrant herby note; using fresh is preferable for the best taste.
• Maldon Sea Salt Flakes – Used as a finishing touch for extra crunch and flavor; these elevate the focaccia experience to new heights.
Indulge in this heavenly Gruyère & Thyme Italian Focaccia and savor the wonderful flavors of homemade artisanal baking!
Step‑by‑Step Instructions for Gruyère & Thyme Italian Focaccia
Step 1: Prepare Dough
In a stand mixer, combine 4 cups of bread flour and 2 teaspoons of instant dry yeast. Gradually pour in 1 ½ cups of warm water (between 105°F – 115°F), mixing until the flour absorbs the liquid. The dough should start to come together and feel slightly sticky.
Step 2: Incorporate Ingredients
Now, add 1 tablespoon of granulated sugar and continue mixing. Slowly drizzle in ¼ cup of extra virgin olive oil until fully incorporated, followed by 2 teaspoons of fine sea salt. This blend of ingredients ensures that the dough for the Gruyère & Thyme Italian Focaccia is flavorful and well-balanced.
Step 3: Knead Dough
Increase the mixer speed to medium and knead the dough for about 8-10 minutes, until it wraps around the hook and becomes smooth yet slightly sticky. You’re looking for that perfect pliable texture, which will help create the delightful air pockets in your Italian focaccia.
Step 4: First Rise
Transfer the dough into a greased bowl, turning it once to coat the surface with oil. Cover it with plastic wrap and let it rise in a warm, draft-free spot for about 3-5 hours, or until it has tripled in size. You’ll know it’s ready when the dough feels light and puffs up beautifully.
Step 5: Prepare Baking Pan
Once the dough has risen, generously grease a light-colored sheet pan with extra virgin olive oil. This step is crucial to ensure the bottom of the focaccia gets that wonderful golden color and doesn’t stick to the pan.
Step 6: Stretch Dough
Gently stretch the risen dough by transferring it onto the prepared pan. Use your fingers to press and stretch it to fit the edges of the pan, being careful not to deflate it too much. The dough should evenly cover the surface, creating an inviting shape for your Gruyère & Thyme Italian Focaccia.
Step 7: Dimple Dough
Using your fingertips, create dimples all over the surface of the dough, pressing gently but firmly. This step not only gives your focaccia its characteristic look but also ensures that the olive oil mixture seeps in later for added flavor.
Step 8: Add Toppings
In a small bowl, mix together ¼ cup of water and ¼ cup of olive oil, then drizzle this mixture over the dimpled dough. Sprinkle cubes of 1 cup of gruyère cheese, fresh thyme leaves, and a generous amount of Maldon sea salt flakes on top. The combination of toppings enhances the flavors of the focaccia.
Step 9: Second Rise
Cover the topped dough with a clean kitchen towel and allow it to proof again in a warm place for about 60 minutes. The dough should puff up, becoming light and airy, perfect for that light texture we love in focaccia.
Step 10: Bake
Preheat your oven to 430°F (220°C). Once heated, place the pan in the oven and bake the focaccia for 25-30 minutes, until it turns a deep golden brown with a light, crispy crust. Keep an eye on it to achieve that perfect artisanal look.
Step 11: Cool
After baking, carefully remove the pan and transfer the focaccia to a wire rack. Cover it with a towel to keep it warm as it cools slightly. Letting it rest will enhance the texture, making it easier to slice and serve.
Storage Tips for Gruyère & Thyme Italian Focaccia
Room Temperature: Keep leftover focaccia in a sealed container at room temperature for up to 2 days to maintain its softness.
Fridge: If you need to store it longer, place the focaccia in an airtight bag in the fridge for up to 5 days, though this may affect its texture.
Freezer: For extended storage, wrap the focaccia tightly in plastic wrap and then in aluminum foil before freezing. It can last up to 3 months in the freezer.
Reheating: To enjoy your Gruyère & Thyme Italian Focaccia again, reheat it in a 350°F (180°C) oven for 18-20 minutes, ensuring it regains its warm, fluffy texture.
Gruyère & Thyme Italian Focaccia Variations
Get ready to unleash your creativity in the kitchen with these delightful twists on your focaccia!
- Cheese Swap: Substitute gruyère with mozzarella or fontina for a different flavor profile. Each cheese brings a unique creaminess to the table!
- Herb Infusion: Experiment by adding rosemary or oregano along with thyme for an aromatic bouquet that transports you to a sunny Italian garden.
- Veggie Addition: Toss in roasted red peppers or sliced olives for a Mediterranean flair that adds texture and vibrant color.
- Nutty Delight: Sprinkle in pine nuts or walnuts on top before baking for a lovely crunch and nutty flavor that complements the cheese beautifully.
- Spicy Kick: Add a pinch of red pepper flakes to the dough or on top for that extra heat—perfect for the spice lovers among us!
- Sweet Variation: Mix in caramelized onions or sun-dried tomatoes for a delightful sweet-savory balance, making every bite an adventure.
- Textural Twist: Experiment by drizzling some balsamic glaze just before serving for a tangy addition that adds an unexpected, delightful zing.
- Flavored Oils: Use garlic-infused olive oil for the dimpled topping instead of regular olive oil for a subtle yet captivating flavor boost.
No matter which variation you choose, this focaccia serves beautifully with a bowl of soup or alongside a fresh salad, such as our delicious Garlic Parmesan Focaccia. Enjoy making it your own!
Make Ahead Options
These delicious Gruyère & Thyme Italian Focaccia are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by following the first few steps: mix and knead the dough, then let it rise. After the first rise, simply cover the bowl with plastic wrap and refrigerate it. When you’re ready to bake, allow the dough to come to room temperature (about 30 minutes), then stretch it into the prepared pan, dimple, and add your toppings. This method ensures your focaccia is just as delightful as if it were made fresh that day. Enjoy the time-saving benefits while still savoring all the wonderful flavors!
Expert Tips for Gruyère & Thyme Italian Focaccia
Active Yeast Check: Ensure your yeast is fresh for optimal rising. If your dough doesn’t rise after several hours, it may be inactive or expired.
Optimal Proofing: Avoid excessive handling during proofing to keep air pockets intact. This is key for achieving the light and fluffy texture of your focaccia.
Water Temperature Matters: Use a thermometer to check that your water is between 105°F – 115°F. Too hot or too cold water can hinder yeast activation for your Gruyère & Thyme Italian Focaccia.
Dimpling Technique: When dimpling the dough, don’t press too hard. Gentle pressure creates the perfect pockets for olive oil and toppings without deflating the dough too much.
Preventing Sticking: Generously grease your pan with olive oil to prevent sticking and ensure a beautifully golden bottom crust. This step is essential for artisanal quality!
Cooling Time: Allow the focaccia to cool slightly after baking. Covering it with a towel will keep it warm and enhance its texture, making it easy to slice and serve.
What to Serve with Gruyère & Thyme Italian Focaccia
Indulge your senses by pairing this comforting focaccia with delightful sides that complement its rich flavors.
-
Hearty Tomato Soup: The bright, tangy flavor of tomato soup creates a hearty balance with the cheesy, herby focaccia, making for a memorable meal.
-
Mixed Green Salad: A fresh salad with a light vinaigrette adds a crunchy texture and a refreshing contrast, enhancing the warm, fluffy focaccia.
-
Olive Tapenade: This spread brings a briny depth that pairs beautifully with the savory notes of gruyère, creating a perfect appetizer to accompany your focaccia.
-
Garlic Butter Shrimp: Juicy, garlicky shrimp offer a luxurious contrast to the focaccia’s texture, allowing you to dab the bread in any leftover sauce.
-
Crispy Roasted Vegetables: Roasting brings out the sweetness of seasonal vegetables, complementing the earthy thyme and enhancing the overall flavor of your meal.
-
Chardonnay or Pinot Grigio: A chilled glass of white wine, like chardonnay or pinot grigio, provides a bright acidity and refreshes the palate alongside this rich focaccia.
Elevate your dining experience by pairing your Gruyère & Thyme Italian Focaccia with these delightful accompaniments!
Gruyère & Thyme Italian Focaccia Recipe FAQs
What type of bread flour should I use for focaccia?
You should use high-protein bread flour, as it helps create the chewy texture typical of focaccia. I recommend avoiding all-purpose flour for this recipe, as it lacks the gluten strength needed for that perfect airy structure.
How should I store leftover focaccia?
To store leftover focaccia, place it in an airtight container at room temperature for up to 2 days. If you want to extend its freshness, you can keep it in the fridge for up to 5 days, although this may slightly alter the texture, making it a bit denser.
Can I freeze Gruyère & Thyme Italian Focaccia?
Absolutely! To freeze your focaccia, wrap it tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. It will be good for up to 3 months. When you’re ready to enjoy it, simply reheat in a 350°F (180°C) oven for 18-20 minutes to restore its original fluffy texture.
Why is my focaccia not rising properly?
If your focaccia isn’t rising, the yeast could be inactive. Ensure that the water temperature is between 105°F – 115°F (40°C – 46°C) when mixing the dough. If it still doesn’t rise after a few hours, check the yeast’s expiration date or try a different brand to ensure it’s fresh.
Can I add other toppings or cheeses?
Very! You can absolutely customize your focaccia by adding different toppings. Some delicious alternatives include mozzarella, fontina, olives, sun-dried tomatoes, or caramelized onions. Feel free to get creative and adjust according to your taste preferences!
Heavenly Gruyère & Thyme Italian Focaccia to Cozy Up With
Ingredients
Equipment
Method
- In a stand mixer, combine 4 cups of bread flour and 2 teaspoons of instant dry yeast. Gradually pour in 1 ½ cups of warm water, mixing until the flour absorbs the liquid.
- Add 1 tablespoon of granulated sugar and drizzle in ¼ cup of extra virgin olive oil, followed by 2 teaspoons of fine sea salt. Mix until well incorporated.
- Increase the mixer speed to medium and knead for about 8-10 minutes until smooth and slightly sticky.
- Transfer the dough into a greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 3-5 hours until tripled in size.
- Grease a light-colored sheet pan with olive oil.
- Gently stretch the risen dough onto the prepared pan, pressing to fit the edges.
- Create dimples all over the surface of the dough with your fingertips.
- Mix together ¼ cup of water and ¼ cup of olive oil, drizzle over the dimpled dough, then sprinkle with 1 cup of gruyère cheese, fresh thyme, and Maldon sea salt.
- Cover the topped dough with a kitchen towel and proof again for about 60 minutes.
- Preheat oven to 430°F. Bake focaccia for 25-30 minutes until deep golden brown.
- Transfer to a wire rack, cover with a towel, and let cool slightly.
Leave a Reply