Dill Pickle Focaccia Bread Recipe

Introduction

Dill Pickle Focaccia Bread is a unique twist on traditional focaccia, combining tangy pickles, creamy garlic sauce, and melted mozzarella for a flavorful treat. This savory bread is perfect as a snack or paired with your favorite meal for an exciting burst of flavor.

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
• 2 teaspoons garlic, minced (divided)
• 1 teaspoon kosher salt (divided)
• 2 ½ cups (312.5 g) all-purpose flour
• ¾ cup (172.5 g) sour cream
• ¼ cup (58 g) mayonnaise
• 2 tablespoons whole milk
• 1 teaspoon lemon juice
• ½ teaspoon dill weed
• ¼ teaspoon ground black pepper
• 25–30 dill pickle slices
• 2 cups (226 g) shredded mozzarella cheese
• Fresh dill, roughly chopped (for garnish)

Instructions

1. Step 1: In a large bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture rest for 5 minutes until it becomes foamy.
2. Step 2: In a small bowl, mix extra virgin olive oil, Italian seasoning, 1 teaspoon minced garlic, and 1 teaspoon kosher salt. Pour half of this oil mixture into the yeast mixture.
3. Step 3: Add all-purpose flour to the combined liquids and stir until a dough forms.
4. Step 4: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Step 5: While the dough rises, prepare the garlic sauce by combining sour cream, mayonnaise, whole milk, lemon juice, the remaining 1 teaspoon minced garlic, dill weed, ½ teaspoon kosher salt, and ground black pepper in a medium bowl. Stir until smooth.
6. Step 6: Preheat the oven to 450°F (230°C).
7. Step 7: Pour the remaining half of the olive oil mixture into a 12-inch cast-iron skillet. Use a pastry brush or your fingers to coat the bottom and sides evenly.
8. Step 8: Press the risen dough into the skillet, spreading it to the edges. Use your fingers to create dimples all over the surface of the dough.
9. Step 9: Spread the garlic sauce evenly over the dough. Arrange dill pickle slices on top, then sprinkle shredded mozzarella cheese over the pickles.
10. Step 10: Bake the focaccia for 22 to 25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
11. Step 11: Remove from the oven and garnish with freshly chopped dill before serving.

Tips & Variations

• For extra flavor, try adding caramelized onions or a sprinkle of crumbled feta cheese before baking.
• Use a mix of mozzarella and sharp cheddar for a richer cheese topping.
• If you don’t have dill pickle slices, chopped pickles work well too.
• Let the dough rise in a warm, draft-free spot to help it double properly.

Storage

Store leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. To reheat, warm in a 350°F oven for 10 minutes or until heated through and crispy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature and rise before continuing with the recipe.

Can I use store-bought garlic sauce instead of making my own?

Absolutely, using a good-quality garlic sauce saves time and still adds delicious flavor to the focaccia.

Dill Pickle Focaccia Bread Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

This Dill Pickle Focaccia Bread is a flavorful twist on classic focaccia, featuring a garlic-infused dough topped with tangy dill pickle slices and melted mozzarella cheese. Perfect as a snack or appetizer, this golden, dimpled bread is garnished with fresh dill for an extra burst of herby freshness.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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
• 2 teaspoons garlic, minced
• 1 teaspoon kosher salt
• 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

Toppings

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

Instructions

1. Activate Yeast: In a large bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let rest for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare Oil Mixture: In a small bowl, mix extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt until well combined. Set aside.
3. Combine Oil and Yeast Mixtures: Pour half of the oil mixture into the yeast mixture and stir to combine.
4. Add Flour to Dough: Gradually add the all-purpose flour to the wet ingredients, stirring until a cohesive dough forms.
5. Let Dough Rise: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour until it doubles in size.
6. Prepare Garlic Sauce: While the dough rises, whisk together sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, kosher salt, and ground black pepper in a medium bowl until smooth and well blended.
7. Preheat Oven: When the dough has risen, preheat your oven to 450°F (232°C).
8. Prepare Skillet: Pour the remaining oil mixture into a 12-inch cast-iron skillet and use a pastry brush to coat the bottom and sides evenly.
9. Shape Dough: Add the risen dough to the skillet. Using your fingers, gently press it out to the edges of the skillet and create characteristic dimples by pressing in with your fingertips.
10. Assemble Toppings: Spread the prepared garlic sauce evenly over the dough’s surface. Arrange the dill pickle slices on top of the sauce, then sprinkle shredded mozzarella cheese over the pickles.
11. Bake Bread: Place the skillet in the preheated oven and bake for 22-25 minutes, or until the crust is golden brown and the cheese is bubbly and browned.
12. Garnish and Serve: Remove from the oven and garnish with roughly chopped fresh dill before slicing and serving warm.

Notes

• Use a cast-iron skillet to achieve the best crust texture and even baking.
• Ensure the water temperature is between 105°F and 115°F to properly activate the yeast.
• If you prefer a tangier garlic sauce, increase the lemon juice slightly.
• For a crispier crust, bake an additional 2-3 minutes extra if needed.
• Fresh dill garnish adds both flavor and a visually appealing touch.

Keywords: dill pickle focaccia, focaccia bread, garlic sauce, savory bread, homemade focaccia, cast iron skillet bread