In a stand mixer, combine the bread flour and instant dry yeast. Gradually add warm water in three batches, mixing well until smooth. This process takes about 5 minutes, creating a cohesive, tacky dough.

Add granulated sugar to the dough mixture, followed by slowly pouring in extra virgin olive oil in four batches. Mix thoroughly after each addition. Add fine sea salt and mix until shiny and well combined, about 2-3 minutes.

Increase the mixer speed to high and knead the dough for 1-2 minutes until smooth and slightly sticky.

Shape the dough into a ball and place it in a lightly oiled bowl, coating it. Cover with a damp cloth and let it rise in a warm area for 3-5 hours or until tripled in size.

Prepare a 12 x 18 inch sheet pan by greasing it generously with olive oil. Once the dough has risen, gently stretch it to fit the pan size.

With your fingertips, gently create dimples across the surface of the dough.

Mix additional water with olive oil and drizzle this mixture over the dimpled dough. Sprinkle generously with cubes of gruyère cheese, fresh thyme leaves, and Maldon sea salt flakes.

Cover the sheet pan with a cloth and allow the focaccia to proof for about 60 minutes.

Preheat your oven to 430°F (220°C). Bake the focaccia for 25-30 minutes until golden-brown crust forms.

Remove the focaccia from the oven and transfer it to a wire rack. Cover with a clean kitchen towel to maintain softness while cooling for at least 10 minutes.