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Dill Pickle Focaccia Bread Recipe

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4.7 from 134 reviews

This Dill Pickle Focaccia Bread blends the tangy zest of dill pickles with a flavorful garlic sauce on a soft, golden focaccia crust. Topped with melted mozzarella cheese and fresh dill, this unique bread offers a delightful twist on the classic Italian focaccia, perfect as a snack, appetizer, or accompaniment to meals.

Ingredients

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Crust

  • 1 cup warm water, 105°F to 115°F
  • 1 teaspoon active dry yeast
  • 2 tablespoons granulated sugar
  • 1/3 cup (72 g) extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 2 teaspoons garlic, minced
  • 1 teaspoon kosher salt
  • 2 1/2 cups (312.5 g) all-purpose flour

Sauce

  • 3/4 cup (172.5 g) sour cream
  • 1/4 cup (58 g) mayonnaise
  • 2 tablespoons whole milk
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon kosher salt
  • 1/4 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 and bubbly, indicating the yeast is activated.
  2. Prepare Oil Mixture: In a small bowl, mix extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half of this mixture into the activated yeast mixture and set the remaining half aside for later use.
  3. Make Dough: Add the all-purpose flour gradually into the yeast and oil mixture. Stir well until a smooth dough starts to form.
  4. First Rise: Transfer the dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise for 1 hour or until it doubles in size.
  5. Prepare Garlic 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. Mix thoroughly until well blended.
  6. Preheat Oven: When the dough has risen, preheat your oven to 450°F (232°C).
  7. Prepare Skillet: Pour the reserved half of the oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to evenly coat the bottom and sides of the skillet.
  8. Shape Dough: Place the risen dough into the coated skillet. Press the dough gently to spread it evenly to the edges. Use your fingers to create dimples all over the surface of the dough.
  9. Assemble Bread: Spread the prepared garlic sauce evenly over the dough’s surface. Arrange dill pickle slices across the sauce, then sprinkle shredded mozzarella cheese evenly on top.
  10. Bake: Place the skillet in the preheated oven and bake for 22 to 25 minutes, or until the focaccia crust is golden brown and the mozzarella cheese is bubbly and nicely browned.
  11. Garnish and Serve: Remove the focaccia from the oven and garnish with roughly chopped fresh dill. Slice into 8 pieces and serve warm.

Notes

  • Ensure the water temperature is between 105°F and 115°F for optimal yeast activation.
  • You can substitute mozzarella cheese with a vegan alternative to make it dairy-free.
  • The cast-iron skillet helps to create a crispy crust but a baking pan can be used if unavailable.
  • For a stronger dill flavor, add additional fresh dill to the sauce or as garnish.
  • Store leftovers in an airtight container for up to 2 days; reheat before serving.

Find it online: https://yummelle.com/dill-pickle-focaccia-bread-recipe/