Description
This Dill Pickle Focaccia Bread combines the savory flavors of dill pickles and mozzarella cheese with a fluffy, herb-infused focaccia dough. Topped with a garlicky sauce and fresh dill garnish, it delivers a unique twist on traditional focaccia that’s perfect for snacking or serving alongside your favorite meals.
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
Garlic 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
- Make the dough: In a large bowl, combine the 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 activated. In a separate small bowl, mix together the olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half of this oil mixture into the yeast mixture. Gradually add the all-purpose flour and stir to form a dough. Transfer the dough to a greased bowl, cover it, and allow it to rise for 1 hour or until it has doubled in size.
- Prepare the garlic sauce: In a medium bowl, combine sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, kosher salt, and ground black pepper. Stir thoroughly until the sauce is smooth and well mixed.
- 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. Use a pastry brush to evenly coat the bottom and sides of the skillet with the oil.
- Assemble focaccia: Take the risen dough and press it into the prepared skillet, pushing the dough evenly to the edges. Use your fingers to create characteristic dimples across the surface of the dough. Spread the garlic sauce evenly over the top of the dough. Arrange the dill pickle slices over the sauce, then sprinkle shredded mozzarella cheese evenly on top.
- Bake: Place the skillet in the preheated oven and bake for 22 to 25 minutes. The focaccia is ready when the crust turns golden brown and the mozzarella cheese becomes bubbly and slightly browned.
- Serve: Remove the focaccia from the oven and garnish with freshly chopped dill. Slice and serve warm for best flavor and texture.
Notes
- Ensure the water temperature for activating yeast is precise between 105°F and 115°F to avoid killing the yeast.
- You can substitute dill pickles with bread-and-butter pickles for a sweeter flavor variant.
- If you don’t have a cast-iron skillet, use any oven-safe skillet or a baking sheet, adjusting baking time as needed.
- For a crispier crust, bake directly on a preheated pizza stone or bake sheet.
- The focaccia can be stored in an airtight container for up to 2 days and reheated in the oven to refresh the crust.
