Gruyère & Thyme Fall Focaccia (Printable Version)

# What You Need:

→ For the Dough

01 - 480 g (4 cups) all-purpose flour
02 - 2¼ tsp (1 packet) instant yeast
03 - 1½ tsp salt
04 - 1 tbsp sugar
05 - 360 ml (1½ cups) warm water
06 - 2 tbsp olive oil (plus extra for greasing)

→ For the Topping

07 - 150 g (1½ cups) Gruyère cheese, shredded
08 - 2 tbsp fresh thyme leaves
09 - 1 tbsp olive oil (for brushing)
10 - Flaky sea salt, to finish
11 - Optional: thinly sliced shallots or red onion

# Steps to Follow:

01 - In a large bowl, mix flour, yeast, salt, and sugar. Add warm water and olive oil. Stir until a shaggy dough forms.
02 - Knead for 6–8 minutes by hand or with a stand mixer until smooth and elastic.
03 - Transfer to a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
04 - Grease a 9x13 inch (23x33 cm) baking pan with olive oil. Press the dough into the pan, stretching to fit. Let rest uncovered for 30 minutes.
05 - Preheat oven to 220°C (425°F). Use your fingers to dimple the dough. Drizzle with olive oil.
06 - Evenly sprinkle Gruyère, thyme leaves, and shallots (if using) over the surface. Finish with a sprinkle of flaky salt.
07 - Bake for 22–25 minutes, or until golden brown and crisp on the edges. Let cool slightly before slicing.

# Additional Notes:

01 - Serve warm with soups, roasted vegetables, or as a side to fall salads.
02 - Substitute rosemary or sage for thyme for variation.
03 - For added flavor, fold caramelized onions into the dough before the second rise.

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