Gruyère & Thyme Fall Focaccia (Printable Version)

Rustic golden focaccia infused with fresh thyme and melted Gruyère, perfect for savoring during crisp autumn days.

# The Ingredients You'll 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

# Step-by-Step Instructions:

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 Tips::

01 -
  • Ready in just over 2 hours with mostly hands-off time
  • Uses basic pantry ingredients plus Gruyère cheese
  • Perfect balance of crispy exterior and soft interior
  • Versatile enough to accompany soups, salads, or enjoyed on its own
02 -
  • Focaccia is forgiving perfect for beginner bread bakers
  • The dimpling technique is crucial for authentic texture
  • Can be made ahead and frozen for up to 3 months
  • Makes exceptional sandwiches the next day
03 -
  • Always measure flour by weight not volume for consistent results every time
  • Let the focaccia cool for at least 10 minutes before cutting to allow the structure to set
  • For maximum flavor use half olive oil and half butter in the dough for richness

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