Dill Pickle Focaccia Bread

Name: Dill Pickle Focaccia Bread
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 8 pieces
Ingredients: 1 cup warm water; 1 teaspoon active dry yeast; 2 tablespoons granulated sugar; ⅓ cup (72 g) extra virgin olive oil; 1 teaspoon Italian seasoning; 2 teaspoons garlic; 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; ½ teaspoon dill weed; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 25-30 dill pickle slices; 2 cups (226 g) mozzarella cheese; fresh dill

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Rising Time
1 hr
Total Time
1 hr 40 mins
Servings
8 pieces
Calories
411 kcal
Course
Main Course, Appetizer, Dinner

Dill Pickle Focaccia Bread

Iris Hanson

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Dill Pickle Focaccia Bread is a homemade focaccia crust topped with a creamy, tangy sauce, dill pickles, and mozzarella, baked until the cheese is hot and bubbly. It can be served as an appetizer or as the main dish, it is so satisfying!

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Ingredients

Servings

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

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Instructions

Crust

In a large bowl, combine water, yeast, and sugar. Stir and let it rest for 5 minutes.
In a small bowl combine oil, Italian seasoning, garlic, and salt.
Pour half of the oil mixture into the yeast mixture. Set the remaining oil mixture aside.
Add flour to the oil and yeast mixture. Stir to combine.
Add dough to a greased bowl and cover. Let rise for 1 hour, or until the dough has doubled in size.
While the dough rises, prepare the garlic sauce. In a medium bowl, combine all ingredients. Stir until well mixed.
When ready, preheat the oven to 450°F.
Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the bottom and up the sides of the skillet.
Add the dough to the skillet and press to the edges. Use your fingers to create dimples in the dough.
Spread the garlic sauce evenly over the dough. Arrange the dill pickle slices on top of the sauce. Sprinkle mozzarella cheese over the pickles.
Bake for 22-25 minutes, or until the crust is golden brown and the cheese is bubbly and browned.
Garnish with fresh dill before serving.