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Dill Pickle Focaccia Bread Recipe

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4.4 from 29 reviews

Dill Pickle Focaccia Bread is a flavorful twist on classic Italian focaccia, featuring tangy dill pickle slices, a garlic-infused sauce, and melted mozzarella cheese atop a soft, olive oil-rich dough. Perfect as a savory snack or accompaniment to meals, this bread combines the brightness of pickles with herbs and creamy cheese in a delightful baked treat.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Dough Ingredients

  • 1 cup warm water (105°F to 115°F)
  • 1 teaspoon active dry yeast
  • 2 tablespoons granulated sugar
  • ⅓ cup (72 g) extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 2 teaspoons garlic, minced
  • 2 ½ cups (312.5 g) all-purpose flour

Garlic Sauce

  • ¾ cup (172.5 g) sour cream
  • ¼ cup (58 g) mayonnaise
  • 2 tablespoons whole milk
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic, minced
  • ½ teaspoon dill weed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Topping

  • 25-30 dill pickle slices
  • 2 cups (226 g) mozzarella cheese, shredded
  • Fresh dill, roughly chopped for garnish

Instructions

  1. Activate the yeast: In a large bowl, combine 1 cup warm water (105°F to 115°F), 1 teaspoon active dry yeast, and 2 tablespoons granulated sugar. Stir gently and let it rest for 5 minutes until foamy.
  2. Prepare oil mixture: In a small bowl, mix ⅓ cup extra virgin olive oil with 1 teaspoon Italian seasoning, 2 teaspoons minced garlic, and 1 teaspoon kosher salt.
  3. Combine oil mixture with yeast: Pour half of the oil mixture into the yeast mixture and stir to combine. Set the remaining half aside for later use.
  4. Add flour: Gradually add 2 ½ cups all-purpose flour into the wet mixture, stirring until a dough forms.
  5. Let dough rise: Transfer the dough to a greased bowl, cover it, and let it rise for about 1 hour or until it doubles in size.
  6. Prepare garlic sauce: While the dough rises, combine ¾ cup sour cream, ¼ cup mayonnaise, 2 tablespoons whole milk, 1 teaspoon lemon juice, 1 teaspoon minced garlic, ½ teaspoon dill weed, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper in a medium bowl. Stir well to blend.
  7. Preheat the oven: When the dough has risen, preheat your oven to 450°F (232°C).
  8. Prepare the skillet: Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the bottom and sides evenly.
  9. Shape the dough: Place the risen dough into the skillet and press it out evenly to the edges. Use your fingers to create dimples all over the dough surface.
  10. Add toppings: Spread the prepared garlic sauce evenly over the dough. Arrange 25-30 dill pickle slices over the sauce, then sprinkle 2 cups shredded mozzarella cheese on top.
  11. Bake the focaccia: Bake in the preheated oven for 22-25 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
  12. Garnish and serve: Remove the focaccia from the oven and garnish with roughly chopped fresh dill before slicing and serving.

Notes

  • Ensure the water is between 105°F and 115°F to activate the yeast properly.
  • Using a cast-iron skillet gives the focaccia a nice crispy crust, but a baking pan can be used if unavailable.
  • For extra flavor, use garlic powder in the dough in addition to fresh garlic.
  • Serve warm for the best taste and texture.
  • Store leftover focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/dill-pickle-focaccia-bread-recipe/