Description
This Dill Pickle Focaccia Bread recipe combines the tangy crunch of dill pickles with the soft, olive oil-infused focaccia dough, topped with a garlic-dill sauce and melted mozzarella cheese. Perfect as a unique appetizer or a flavorful snack, this easy-to-make bread is bursting with herby and savory flavors that elevate classic focaccia to a new level.
Ingredients
Scale
Dough Ingredients
- 1 cup warm water (105°F to 115°F)
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- â…“ cup extra virgin olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 2 ½ cups all-purpose flour
Sauce Ingredients
- ¾ cup sour cream
- ¼ cup 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 shredded mozzarella cheese
- Fresh dill, roughly chopped for garnish
Instructions
- Activate Yeast and Prepare Dough: In a large bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let it rest for 5 minutes or until the mixture becomes foamy. Meanwhile, in a small bowl, mix extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. Add half of this oil mixture to the yeast mixture, then gradually stir in the all-purpose flour until a dough forms. Transfer the dough to a greased bowl, cover it, and allow it to rise in a warm place for 1 hour or until it has doubled in size.
- Make the Garlic-Dill Sauce: In a medium bowl, combine sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, kosher salt, and ground black pepper. Whisk until the sauce is smooth and all ingredients are fully incorporated.
- Preheat Oven and Prepare Skillet: Preheat your oven to 450°F (230°C). Pour the remaining half of the olive oil mixture into a 12-inch cast-iron skillet and use a pastry brush to evenly coat the bottom and sides of the skillet to prevent sticking and add flavor.
- Shape Dough and Add Toppings: Place the risen dough into the prepared skillet, pressing it gently to fill the pan and reach the edges. Use your fingers to create characteristic focaccia dimples all over the surface. Spread the prepared garlic-dill sauce evenly over the dough. Arrange the dill pickle slices evenly on top, then sprinkle shredded mozzarella cheese over everything.
- Bake the Focaccia: Place the skillet in the preheated oven and bake the focaccia for 22 to 25 minutes, or until the crust turns golden brown and the mozzarella cheese is melted, bubbly, and slightly browned.
- Garnish and Serve: Remove the focaccia from the oven and immediately garnish with freshly chopped dill. Allow it to cool slightly before slicing into 12 servings and serving warm.
Notes
- Ensure the water temperature is between 105°F and 115°F to properly activate the yeast without killing it.
- If you don’t have a cast-iron skillet, use a similarly sized oven-safe baking dish or pan.
- You can substitute dill weed with fresh chopped dill inside the sauce for stronger flavor if desired.
- For a crispier crust, bake directly on a preheated baking stone or tray after transferring the dough from the skillet, but watch closely to avoid burning.
- This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for best results.
