Herby Le Gruyère Topped Focaccia
Fluffy slices of fresh focaccia topped with melty cheese gruyere makes for the dreamiest breadbasket. You don't need to be a baker to make this simple, homemade focaccia. It's topped with creamy gruyere and fresh rosemary for the best bold flavor.
Ingredients
| 3 tbsp | olive oil for dough (use more for pan and drizzling) |
| 1 1/2 cups | warm water (110-115 F) |
| 1 tbsp | honey |
| 1 1/2 tsp | kosher salt |
| 3 1/2 cups | all-purpose flour |
| 1 packet | (2 1/4 tsp active dry yeast) |
| 1 tbsp | fresh rosemary sprigs |
| 1 cup | Emmi Le Gruyere AOP cheese, shredded |
Instructions
- Grease a 9x13 inch rimmed baking sheet generously with olive oil and set aside.
- In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl with a handheld mixer) combine warm water, olive oil, honey, salt, flour and yeast. Mix together for 60 seconds, the dough will be very sticky.
- Pour the dough onto your prepared baking sheet, cover with a cloth and let rise for 1 hour and 30 minutes in a warm, dry place (I like to place mine into an unheated oven).
- When the dough is almost finished rising, (remove dough if in the oven) and preheat oven to 375 F.
- Poke holes in the top of the dough with your fingers and drizzle lightly with olive oil. Scatter with fresh rosemary needles and shredded gruyere cheese.
- Bake for 25-30 minutes or until the top is golden brown, if the cheese begins to burn on top before cooking is finished you can tent the top lightly with foil. Serve warm or at room temperature.
