Description
Dill Pickle Focaccia Bread is a savory, tangy twist on classic focaccia. With a fluffy and flavorful crust, creamy garlic-dill sauce, layers of dill pickle slices, and gooey mozzarella cheese, this bread is perfect for pickle lovers. Finished with a sprinkle of fresh dill, it’s a unique and irresistible snack or side dish ideal for gatherings or as an appetizer.
Ingredients
Units
Scale
Crust
- 1 cup warm water, 105°F to 115°F
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- 1/3 cup (72 g) extra virgin olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 2 1/2 cups (312.5 g) all-purpose flour
Sauce
- 3/4 cup (172.5 g) sour cream
- 1/4 cup (58 g) mayonnaise
- 2 tablespoons whole milk
- 1 teaspoon lemon juice
- 1 teaspoon garlic, minced
- 1/2 teaspoon dill weed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Toppings
- 25–30 dill pickle slices
- 2 cups (226 g) mozzarella cheese, shredded
- Fresh dill, roughly chopped, for garnish
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let the mixture rest for 5 minutes, allowing the yeast to bloom and become foamy.
- Mix the Oil Mixture: In a small bowl, blend together the extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. This will be used to flavor the dough for extra depth.
- Combine Ingredients: Pour half of the prepared oil mixture into the yeast mixture. Reserve the remaining half for later steps. Add the all-purpose flour and stir until a dough begins to form.
- First Rise: Transfer the dough to a greased bowl. Cover it and let it rise for about 1 hour, or until it has doubled in size due to the activated yeast.
- Prepare the Sauce: While the dough rises, in a medium bowl, whisk together sour cream, mayonnaise, milk, lemon juice, minced garlic, dill weed, kosher salt, and pepper until smooth and creamy. Set aside.
- Preheat and Prepare Skillet: Once the dough has risen, preheat your oven to 450°F (232°C). Pour the reserved oil mixture into a 12-inch cast-iron skillet and use a pastry brush to coat the bottom and sides evenly.
- Shape the Dough: Gently place the risen dough into the prepared skillet. Press the dough out to the edges, and use your fingers to create dimples all over the surface of the dough to help it bake evenly and hold toppings.
- Assemble the Focaccia: Spread the prepared garlic-dill sauce evenly over the surface of the dough. Neatly arrange the dill pickle slices over the sauce to ensure each bite has ample pickle flavor. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake: Transfer the skillet to the preheated oven and bake for 22-25 minutes, or until the crust turns golden brown and the cheese is melted, bubbly, and starting to brown.
- Finish and Serve: Once baked, remove from the oven and garnish generously with roughly chopped fresh dill. Allow to cool slightly, then cut into pieces and serve warm.
Notes
- Use bread flour instead of all-purpose for a chewier crust, if desired.
- Adjust the number of pickle slices to your preference for more or less tanginess.
- Leftovers can be stored in an airtight container and reheated in the oven to maintain crispness.
- Customize the cheese blend for different flavors—try a mix of mozzarella and cheddar or provolone.
- For extra garlic flavor, add minced garlic on top before baking.
Nutrition
- Serving Size: 1 piece
- Calories: 316
- Sugar: 3g
- Sodium: 945mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 34mg
