Dill Pickle Focaccia Bread Recipe

Introduction

Dill Pickle Focaccia Bread is a delightful twist on the classic Italian bread, featuring tangy dill pickles and a flavorful garlic sauce. Perfect for a snack or a unique side, this focaccia combines creamy cheese and fresh herbs for a savory treat.

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
• ¾ cup (172.5 g) sour cream
• ¼ cup (58 g) mayonnaise
• 2 tablespoons whole milk
• 1 teaspoon lemon juice
• 1 teaspoon garlic, minced (for sauce)
• ½ teaspoon dill weed
• ½ teaspoon kosher salt (for sauce)
• 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 the warm water, yeast, and granulated sugar. Stir gently and let it rest for 5 minutes until the yeast becomes foamy.
2. Step 2: In a small bowl, mix the olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half of this oil mixture into the yeast mixture and stir to combine.
3. Step 3: Add the all-purpose flour to the yeast and oil mixture. Stir until a dough forms.
4. Step 4: Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
5. Step 5: While the dough rises, prepare the garlic sauce by combining sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, kosher salt, and ground black pepper in a medium bowl. Stir until smooth and well mixed.
6. Step 6: Preheat your oven to 450°F (232°C).
7. Step 7: Pour the remaining 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: Add the risen dough to the skillet and press it out evenly to touch the edges. Use your fingers to create dimples all over the dough surface.
9. Step 9: Spread the prepared garlic sauce evenly over the dough. Arrange the dill pickle slices over the sauce, then sprinkle the shredded mozzarella cheese on top.
10. Step 10: Bake the focaccia in the preheated oven for 22 to 25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
11. Step 11: Remove from oven and garnish with roughly chopped fresh dill before serving.

Tips & Variations

• For extra flavor, sprinkle some crushed red pepper flakes over the cheese before baking.
• Substitute mozzarella with a blend of provolone and cheddar for a different cheesy twist.
• If you don’t have a cast-iron skillet, use a well-oiled baking sheet and adjust baking time accordingly.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F oven for about 5-7 minutes to restore crispness. You can also freeze the focaccia wrapped tightly in foil for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without pickles?

Yes, you can omit the dill pickles and still enjoy a flavorful garlic focaccia. Adding herbs like rosemary or thyme can enhance the flavor.

Is sour cream necessary in the garlic sauce?

Sour cream adds creaminess and tang to the sauce, but you can substitute it with Greek yogurt if preferred for a lighter option.

Dill Pickle Focaccia Bread Recipe

Print Recipe

★★★★★

5 from 97 reviews

This Dill Pickle Focaccia Bread is a savory, flavorful twist on traditional focaccia with tangy dill pickles, a garlic-infused sauce, and melted mozzarella cheese. Perfect as a snack or appetizer, this bread is soft, fluffy, and loaded with delicious dill and garlic notes, baked to golden perfection in a cast-iron skillet.

• Author: Logan
• 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
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 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 1 cup warm water (105°F to 115°F), 1 teaspoon active dry yeast, and 2 tablespoons granulated sugar. Stir gently and let it rest for 5 minutes until foamy.
2. Prepare Oil Mixture: In a small bowl, mix ⅓ cup extra virgin olive oil, 1 teaspoon Italian seasoning, 2 teaspoons minced garlic, and 1 teaspoon kosher salt until well combined.
3. Combine Dough Ingredients: Pour half of the oil mixture into the yeast mixture, then add 2 ½ cups all-purpose flour. Stir until a sticky dough forms.
4. First 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 or until doubled in size.
5. Make Garlic Sauce: While the dough rises, in a medium bowl combine ¾ cup sour cream, ¼ cup mayonnaise, 2 tablespoons whole milk, 1 teaspoon lemon juice, 1 teaspoon minced garlic, ½ teaspoon dill weed, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Stir until smooth and set aside.
6. Preheat Oven: Preheat the oven to 450°F (232°C).
7. Prepare Skillet: Pour the remaining half of the olive oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the bottom and sides evenly.
8. Shape Dough: Add the risen dough to the skillet and press it out evenly to the edges. Use your fingers to create dimples all over the dough surface.
9. Top Dough: Spread the prepared garlic sauce evenly over the dough. Arrange 25-30 dill pickle slices over the sauce, then sprinkle 2 cups shredded mozzarella cheese evenly on top.
10. Bake: Place the skillet in the oven and bake for 22-25 minutes until the crust is golden brown and the cheese is melted, bubbly, and lightly browned.
11. Garnish and Serve: Remove from the oven and sprinkle roughly chopped fresh dill on top before slicing and serving warm.

Notes

• Ensure the water is between 105°F and 115°F to activate the yeast properly without killing it.
• Use a well-seasoned cast-iron skillet for best crust and flavor.
• You can substitute mozzarella with provolone or fontina cheese for variation.
• Adjust garlic and dill amounts in the sauce to your liking for stronger or milder flavors.
• Allow the dough to rest sufficiently to ensure a light and fluffy focaccia texture.
• Serve warm for the best combination of flavors and melted cheese texture.

Keywords: dill pickle focaccia, focaccia bread recipe, garlic focaccia, savory bread, cast iron skillet focaccia, dill pickle bread, mozzarella focaccia