Name: Italian Focaccia Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 3 h 25 min
Cuisine: Italian
Ingredients: 6 1/4 cups bread flour; 2 teaspoons instant dry yeast; 2 cups warm water (105°F – 115°F or 40°C – 46°C); 1 tablespoon granulated sugar; 1/2 cup plus 2 tablespoons extra virgin olive oil; 4 teaspoons fine sea salt; 1/4 cup extra virgin olive oil (plus more for greasing the sheet pan); 1/4 cup room temperature water; 7 ounces gruyère cheese (sliced into small cubes); 2 tablespoons fresh thyme leaves; 2 teaspoons Maldon sea salt flakes

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Introduction

Italian focaccia is a versatile, flavorful flatbread perfect as a snack, appetizer, or side. This recipe combines a tender, olive oil-rich dough with melted gruyère and fresh thyme for an irresistible treat. Easy to prepare, it’s sure to impress your family and friends.

A close-up view of a focaccia bread cut into rectangular slices displayed on a baking tray. The focaccia has one thick layer, golden brown crust with bubbly, uneven texture, and topped with small melted cheese spots that are creamy white and light yellow. Sprigs of fresh green herbs, likely thyme, are scattered on top, adding contrast to the warm tones of the bread. Some areas of the crust show crispy, darker brown patches, while the inside is soft and pale cream in color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 1/4 cups bread flour
2 teaspoons instant dry yeast
2 cups warm water (105°F – 115°F or 40°C – 46°C)
1 tablespoon granulated sugar
1/2 cup plus 2 tablespoons extra virgin olive oil
4 teaspoons fine sea salt
1/4 cup extra virgin olive oil (plus more for greasing the sheet pan)
1/4 cup room temperature water
7 ounces gruyère cheese (sliced into small cubes)
2 tablespoons fresh thyme leaves
2 teaspoons Maldon sea salt flakes

Instructions

Step 1: In a stand mixer fitted with a dough hook, mix bread flour and instant dry yeast on medium low speed. Slowly add the warm water in three batches, allowing the flour to absorb each batch before adding the next.
Step 2: Add granulated sugar and mix thoroughly.
Step 3: Slowly pour the 1/2 cup plus 2 tablespoons extra virgin olive oil into the dough in four batches, mixing on medium low speed and allowing absorption between additions. Use a silicone spatula to fold the dough occasionally so the hook can incorporate the oil fully. Once the last batch is added, add fine sea salt and mix until absorbed.
Step 4: Increase mixer speed to high and mix until the dough makes a popping sound and wraps around the dough hook, about 1 to 2 minutes. The dough will be smooth but very sticky.
Step 5: Shape the dough into a tight ball and place it in an oiled bowl three times its size. Cover with plastic wrap and let it rise in a warm, draft-free place until tripled in size, time will vary.
Step 6: Generously oil the bottom and sides of a 12 x 18 inch (30 x 45 cm) light-colored sheet pan. Transfer the dough to the pan and allow it to stretch naturally to the edges. If the dough contracts, rest for 10 minutes and continue stretching.
Step 7: In a small bowl, whisk together 1/4 cup water and 1/4 cup extra virgin olive oil until combined.
Step 8: Using your fingertips, make indentations across the dough surface. Pour the water and oil mixture evenly over the dimples. Sprinkle gruyère cheese cubes, fresh thyme leaves, and Maldon sea salt flakes on top.
Step 9: Cover the pan with plastic wrap and proof in a warm (75°F – 80°F or 24°C – 27°C), draft-free place until the dough has tripled, about 60 minutes.
Step 10: Position an oven rack in the upper middle slot and preheat oven to 430°F (220°C).
Step 11: Remove plastic wrap carefully to avoid deflating the dough. Bake focaccia for 25 to 30 minutes until the top is golden brown and crispy.
Step 12: Transfer focaccia to a cooling rack and cover with a tea towel. Let it cool to room temperature before removing from the pan and slicing.
Step 13: To serve warm, preheat oven to 350°F (180°C). Place focaccia slices on a parchment-lined baking sheet and bake 18 to 20 minutes until heated through and crunchy outside.

Tips & Variations

Use a light-colored sheet pan to help achieve a nicely browned crust without burning.
Try topping with rosemary, caramelized onions, or olives for different flavor profiles.
For an extra chewy crust, allow the dough to ferment overnight in the refrigerator before baking.
If you don’t have gruyère, substitute with mozzarella or fontina cheese.

Storage

Store focaccia at room temperature in an airtight container or wrapped in foil for up to 2 days. For longer storage, freeze sliced focaccia tightly wrapped in plastic wrap and foil for up to 1 month. Reheat in a 350°F (180°C) oven until warm and crispy.

How to Serve

The image shows a rectangular focaccia bread cut into several square and rectangular pieces arranged on a baking sheet. The focaccia has three visible layers: a golden-brown, slightly crispy top layer with melted cheese patches and scattered small green thyme leaves, a soft, airy dough layer in the middle with a pale cream color, and a light golden crust on the edges that appears slightly crunchy. The bread surface has a rough, bubbly texture with some darker toasted spots, giving it a rustic look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can knead the dough by hand, but it will require about 10-15 minutes of thorough kneading to develop the gluten and incorporate the olive oil properly.

Why do I have to proof the dough twice?

The first rise develops flavor and gluten strength, while the second proof after shaping helps create the focaccia’s signature airy texture and crisp crust.