Description
An airy Italian fall focaccia with crisp olive oil edges, melted Gruyère cheese, fragrant fresh thyme, and flaky sea salt. Serve it as a holiday appetizer or savory side dish.
Ingredients
Scale
- 6 1/4 cups bread flour
- 2 teaspoons instant dry yeast
- 2 cups warm water, 105°F to 115°F
- 1 tablespoon granulated sugar
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 4 teaspoons fine sea salt
- Extra virgin olive oil, for greasing the pan
- 1/4 cup extra virgin olive oil, for the topping
- 1/4 cup room-temperature water
- 7 ounces Gruyère cheese, cut into small cubes
- 2 tablespoons fresh thyme leaves
- 2 teaspoons Maldon sea salt flakes
Instructions
- Add the bread flour and instant yeast to a stand mixer fitted with a dough hook. Mix on medium-low speed.
- Slowly add the warm water in three batches, allowing the flour to absorb each batch before adding the next.
- Add the granulated sugar and mix until evenly combined.
- Pour 1/2 cup plus 2 tablespoons olive oil into the center of the dough in four additions. Let the dough absorb each addition before adding more. Turn the dough occasionally with a silicone spatula.
- Add the fine sea salt after the final olive oil addition and continue mixing until the oil becomes fully incorporated.
- Increase the mixer to high speed and mix for 1 to 2 minutes, until the dough looks smooth, wraps around the hook, and makes a light popping sound.
- Shape the sticky dough into a ball with oiled hands. Place it in a large oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free place until tripled in size.
- Generously grease the bottom and sides of a 12-by-18-inch metal sheet pan with olive oil.
- Transfer the dough to the prepared pan. Use gravity and gentle stretching to guide it toward the edges. Rest it for 10 minutes whenever it springs back, then continue stretching.
- Whisk 1/4 cup room-temperature water with 1/4 cup olive oil.
- Press deep dimples across the dough with oiled fingertips. Pour the water-and-oil mixture evenly over the surface.
- Scatter the Gruyère cubes, fresh thyme leaves, and Maldon sea salt flakes over the dough.
- Cover the pan with plastic wrap and proof in a warm place between 75°F and 80°F until the dough triples in size, about 60 minutes.
- Place an oven rack in the upper-middle position and heat the oven to 430°F.
- Remove the plastic wrap carefully without deflating the dough. Bake for 25 to 30 minutes, until the top looks deeply golden and crisp.
- Transfer the focaccia to a cooling rack, cover it with a clean tea towel, and cool to room temperature before removing it from the pan and slicing.
- To reheat, place focaccia slices on a parchment-lined baking sheet and bake at 350°F for 18 to 20 minutes, until hot inside and crunchy outside.
Notes
- Keep the dough very sticky. Do not add extra flour.
- Bread flour gives the focaccia a fluffier, chewier crumb and crisper crust than all-purpose flour.
- Active dry yeast may replace instant yeast in the same quantity. Bloom it in some of the warm water with the sugar before mixing.
- Rise times can vary depending on room temperature. Judge the dough by volume instead of time alone.
- Freeze cooled slices in an airtight freezer bag with parchment between the layers.
- Reheat frozen slices directly in a 350°F oven for 18 to 20 minutes.
- For the best quality, use frozen focaccia within two months.
- Prep Time: 3 hours 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 286
- Sugar: 1
- Sodium: 857
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 9
- Cholesterol: 12