Introduction

There’s something truly magical about the smell of fresh bread baking, especially when the air outside starts to get a little crisp. This Gruyère & Thyme Fall Focaccia is like a warm hug in edible form. It’s the kind of recipe that makes your kitchen feel like the coziest place on earth, and the best part? It’s surprisingly simple to whip up, perfect for those days when you want something delicious without a whole lot of fuss.

Why You’ll Love This Recipe

Fast: While dough needs time to rise, the hands-on time is minimal!
Easy: No fancy techniques needed, just a little kneading and patience.
Giftable: Imagine the delight of sharing a loaf of this warm, savory focaccia with friends and family!
Crowd-pleasing: The combination of nutty Gruyère and aromatic thyme is a guaranteed hit for any gathering.

Ingredients

Let’s gather our goodies for this delightful focaccia. Don’t worry, most of these are pantry staples!

2 1/4 cups Water: Lukewarm is best for waking up our yeast.
1 tbsp Granulated sugar: Just a little something to feed our yeast.
2 tsp Yeast, instant dry: The magic maker that gives us that lovely rise!
6 1/4 cups Bread flour: Bread flour gives us that wonderful chewiness. All-purpose works in a pinch if that’s what you have!
2 tsp Sea salt, fine: Essential for flavor, of course.
2 tbsp Thyme, fresh leaves: Fresh thyme adds such an incredible aroma and a lovely earthy note.
7 oz Gruyere cheese: Oh, Gruyère! Its nutty, slightly sweet flavor is divine here. Grate it up!
7/8 cup Olive oil, extra virgin: For that rich flavor and that perfectly crisp bottom crust. Don’t skimp here!
2 tsp Maldon sea salt flakes: These flaky beauties add a satisfying crunch and a burst of saltiness. Pure luxury!

How to Make It

Alright, apron on, let’s get baking!

Activate the Yeast: In a big bowl (your biggest one!), pour in your lukewarm water. Stir in the sugar and then sprinkle the yeast over the top. Give it a gentle stir and let it hang out for about 5 minutes. You’ll see it get nice and foamy – that’s the yeast waking up and saying hello!
Mix the Dough: Now, add your bread flour and fine sea salt to that foamy yeast mixture. Stir everything together with a spoon or your hands until it just starts to come together into a shaggy, messy dough. Don’t worry about perfection here, just get it mostly combined.
Knead Away: Lightly flour a clean counter or your workspace. Turn that shaggy dough out and get ready to knead! This is the fun part. Work the dough for about 8-10 minutes. You’re looking for it to become smooth and elastic. It should feel wonderfully springy when you press it with your finger. I like to think of it as giving the dough a good massage!
First Rise: Lightly oil a clean bowl with a little of your olive oil. Pop the kneaded dough into the bowl and turn it around so it’s coated. Cover the bowl tightly with plastic wrap. Find a nice, warm spot in your kitchen (near a sunny window or on top of a slightly warm oven works wonders) and let it rise for 1 to 1.5 hours, or until it’s doubled in size. It’s like watching magic happen!
Preheat Time: While your dough is having its cozy nap, go ahead and preheat your oven to 425°F (220°C).
Pan Prep & Dimpling: Pour about half of your extra virgin olive oil into a 9×13 inch baking pan. Gently turn your gloriously risen dough out into the pan. Now, using your fingertips, gently stretch and press the dough to fit the pan. Don’t be afraid to get a little dimply! Those indentations are where all the deliciousness will pool.
Flavor Town: Time for the stars of the show! Scatter your fresh thyme leaves all over the surface of the dough. Then, shower it generously with that grated Gruyère cheese.
Final Touches: Drizzle a little more of that gorgeous olive oil over everything. And for that perfect finishing touch, sprinkle your Maldon sea salt flakes all over. The crunch they add is just divine!
Bake to Perfection: Pop your focaccia into the preheated oven and bake for 25-30 minutes. You’re looking for a beautiful golden brown color and a crust that’s wonderfully crisp.
Cool and Serve: Let your masterpiece cool in the pan for just a few minutes before cutting into glorious squares. The aroma will be incredible, and I promise, it’s worth the wait!

Substitutions & Additions

Feeling adventurous? You can totally make this focaccia your own!

Cheese Swap: If you can’t find Gruyère, a good quality sharp cheddar or even a mix of Parmesan and mozzarella would be delicious.
Herb Power: Rosemary is another fantastic herb that pairs beautifully with cheese and olive oil.
Garlic Goodness: Add a clove or two of minced garlic to the dimples before baking for an extra punch of flavor.
Spicy Kick: A pinch of red pepper flakes sprinkled over the cheese would be lovely for those who like a little heat.

Tips for Success

A few little pointers to make sure your focaccia is absolutely perfect:

Don’t Rush the Rise: Yeast is sensitive to temperature. Make sure your water is just warm (like a comfortable bath), not hot, and find a consistently warm spot for your dough to rise.
Don’t Over-Knead: While kneading is important, over-kneading can make the dough tough. Stop once it’s smooth and elastic.
Prep Ahead: You can mix and knead the dough the day before. After the first rise, punch it down, cover it tightly, and refrigerate. In the morning, let it come to room temperature for about an hour before pressing it into the pan and baking.
Dimples are Key: Those dimples aren’t just for looks! They help hold the olive oil and cheese, creating pockets of flavor.

How to Store It

Leftovers? Lucky you! This focaccia is best enjoyed the day it’s made, but it stores surprisingly well.

Once completely cooled, store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2 days. To refresh it, you can gently warm it in a low oven (around 300°F or 150°C) for a few minutes.

FAQs

Got questions? I’ve got answers!

Can I use all-purpose flour instead of bread flour? Yes, you can! Bread flour gives you a chewier texture, but all-purpose flour will still result in a delicious focaccia. You might need to adjust the water slightly – add it a tablespoon at a time if the dough seems too dry.
How do I know if my yeast is still good? If your yeast doesn’t get foamy after 5-10 minutes in warm water with sugar, it’s likely dead. Time to grab a fresh packet!
Can I make this focaccia ahead of time? Yes! You can make the dough up to 24 hours in advance. After the first rise, punch it down, cover tightly, and refrigerate. Let it come to room temperature for about an hour before proceeding with the recipe.

Gruyère & Thyme Fall Focaccia

A warm and savory focaccia recipe perfect for a cozy day, featuring nutty Gruyère cheese and aromatic thyme.

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Prep Time 15

Cook Time 30

Servings 1 loaf

Equipment

Large bowl
counter for kneading
9x13 inch baking pan
Oven

Ingredients

Dough

2.25 cups Water Lukewarm
1 tbsp Granulated sugar
2 tsp Yeast, instant dry
6.25 cups Bread flour All-purpose works in a pinch
2 tsp Sea salt, fine

Toppings

2 tbsp Thyme, fresh leaves
7 oz Gruyere cheese Grated
0.875 cup Olive oil, extra virgin For pan and drizzling
2 tsp Maldon sea salt flakes

Instructions

Activate the Yeast: In a large bowl, combine lukewarm water, sugar, and instant dry yeast. Stir gently and let sit for 5 minutes until foamy.
Mix the Dough: Add bread flour and fine sea salt to the yeast mixture. Stir until a shaggy dough forms.
Knead Away: Turn the dough onto a lightly floured counter and knead for 8-10 minutes until smooth and elastic.
First Rise: Lightly oil a clean bowl, place the dough in it, and coat. Cover tightly and let rise in a warm spot for 1 to 1.5 hours, or until doubled.
Preheat Time: Preheat oven to 425°F (220°C).
Pan Prep & Dimpling: Pour about half of the olive oil into a 9x13 inch baking pan. Gently turn the dough into the pan and stretch it to fit, creating dimples with your fingertips.
Flavor Town: Scatter fresh thyme leaves and grated Gruyère cheese over the dough.
Final Touches: Drizzle with remaining olive oil and sprinkle with Maldon sea salt flakes.
Bake to Perfection: Bake for 25-30 minutes until golden brown and crisp.
Cool and Serve: Let cool in the pan for a few minutes before cutting and serving.

Notes

This focaccia is best enjoyed the day it's made. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a low oven to refresh.