Dill Pickle Focaccia Bread Recipe

Introduction

Dill Pickle Focaccia Bread is a delightful twist on traditional focaccia, combining a soft, airy crust with a tangy, garlicky sauce and topped with dill pickles and melted mozzarella. This flavorful bread is perfect as an appetizer, snack, or unique main dish, especially for pickle lovers.

Ingredients

• Crust:
• 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
• 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. Step 1: In a large bowl, combine warm water, yeast, and sugar. Stir and let the mixture rest for 5 minutes until foamy.
2. Step 2: In a small bowl, mix olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half of this mixture into the yeast mixture and set the rest aside.
3. Step 3: Add the flour to the liquid mixture and stir until a dough forms.
4. Step 4: Transfer the dough to a greased bowl, cover it, and let it rise for about 1 hour, or until it doubles in size.
5. Step 5: While the dough is rising, prepare the sauce. Combine sour cream, mayonnaise, milk, lemon juice, garlic, dill weed, salt, and pepper in a medium bowl. Stir until smooth.
6. Step 6: Preheat your oven to 450°F (232°C).
7. Step 7: Pour the remaining olive oil mixture into a 12-inch cast-iron skillet and use a pastry brush or your fingers to coat the bottom and sides evenly.
8. Step 8: Press the risen dough into the skillet, pushing it out to the edges. Use your fingers to create dimples all over the dough surface.
9. Step 9: Spread the garlic dill sauce evenly over the dough, then arrange the dill pickle slices on top.
10. Step 10: Sprinkle shredded mozzarella cheese evenly over the pickles.
11. Step 11: Bake for 22-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
12. Step 12: Remove from oven and garnish with freshly chopped dill before serving.

Tips & Variations

• For extra flavor, sprinkle some freshly cracked black pepper over the top before baking.
• Use dill pickle chips or slices with a strong vinegar bite for best tangy flavor.
• If you don’t have a cast-iron skillet, use a greased baking pan or sheet instead.
• Substitute mozzarella with a blend of mozzarella and sharp cheddar for a different cheese profile.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for 10-15 minutes to revive the crust and melted cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute sour cream and mayonnaise with dairy-free versions and use a plant-based cheese alternative to make this focaccia dairy-free.

Can I prepare the dough ahead of time?

Absolutely. You can make the dough a day ahead, cover it tightly, and refrigerate it. Bring it to room temperature before shaping and baking.

Dill Pickle Focaccia Bread Recipe

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★★★★★

4.6 from 86 reviews

Dill Pickle Focaccia Bread is a flavorful twist on traditional focaccia, combining a soft, airy crust with a creamy garlic dill sauce, tangy dill pickles, and melted mozzarella cheese. This savory bread is perfect as an appetizer, dinner, or main course for pickle lovers seeking a unique and delicious meal.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 pieces 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crust

• 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

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 the mixture rest for 5 minutes until it becomes frothy, indicating the yeast is active.
2. Prepare Oil Mixture: In a small bowl, mix together extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half of this oil mixture into the yeast mixture and stir to combine. Set the remaining oil mixture aside for later use.
3. Make Dough: Gradually add the all-purpose flour to the wet ingredients, stirring until the dough forms and is well combined. Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1 hour or until it has doubled in size.
4. Prepare Garlic Dill Sauce: While the dough rises, combine sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, kosher salt, and ground black pepper in a medium bowl. Stir thoroughly until the sauce is smooth and well blended.
5. Preheat Oven and Prepare Skillet: Preheat your oven to 450°F (232°C). Pour the reserved 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.
6. Shape Dough in Skillet: Place the risen dough into the prepared skillet and press it out gently to cover the entire skillet surface. Use your fingers to create characteristic dimples across the surface of the dough to help hold the toppings and sauce.
7. Assemble Focaccia: Spread the prepared garlic dill sauce evenly over the dough base. Arrange the dill pickle slices on top of the sauce, ensuring even coverage. Sprinkle shredded mozzarella cheese liberally over the pickles.
8. Bake: Bake the focaccia in the preheated oven for 22 to 25 minutes, or until the crust turns a golden brown and the cheese is bubbly and slightly browned on top.
9. Garnish and Serve: Remove the focaccia from the oven and garnish with roughly chopped fresh dill. Allow to cool slightly before slicing and serving.

Notes

• For a softer crust, you can brush additional olive oil on the focaccia immediately after baking.
• If you don’t have a cast-iron skillet, a large baking pan or ovenproof dish can be used, but adjust baking time as needed.
• Feel free to substitute mozzarella with other melting cheeses like provolone or gouda for different flavor profiles.
• Use fresh garlic instead of pre-minced for a stronger garlic flavor in both crust and sauce.
• This focaccia is best enjoyed warm on the day it’s made but can be reheated gently to preserve freshness.

Keywords: dill pickle focaccia, focaccia bread, pickle pizza, garlic dill sauce, homemade focaccia, savory bread