Description
This Dill Pickle Focaccia Bread is a flavorful twist on the classic Italian focaccia, featuring a garlicky sauce, tangy dill pickles, and melted mozzarella cheese baked to golden perfection. The bread is soft and airy with a delightful savory topping, perfect as an appetizer, snack, or side dish.
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 it rest for 5 minutes until the mixture becomes foamy, indicating the yeast is activated. In a separate small bowl, mix the olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half of this oil mixture into the yeast mixture. Add the all-purpose flour and stir until combined. Transfer the dough to a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until it doubles 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 all ingredients are well mixed to create a creamy garlic sauce.
- 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 and use a pastry brush to evenly coat the bottom and sides of the skillet with oil.
- Assemble focaccia: Transfer the risen dough into the prepared cast-iron skillet. Press the dough evenly to the edges of the skillet. Use your fingers to create dimples all over the surface of the dough, characteristic of focaccia bread. Spread the prepared garlic sauce evenly over the dough. Arrange dill pickle slices evenly on top and sprinkle shredded mozzarella cheese over everything.
- Bake: Place the skillet in the preheated oven and bake for 22 to 25 minutes, or until the focaccia crust turns golden brown and the cheese on top is bubbly and slightly browned.
- Serve: Remove the focaccia from the oven and garnish with roughly chopped fresh dill before slicing and serving warm.
Notes
- Ensure the water is warm but not hot to properly activate the yeast without killing it.
- Using a cast-iron skillet helps achieve a crispy bottom crust.
- You can substitute mozzarella cheese with another melty cheese like provolone if preferred.
- Allow the dough to rise adequately for a lighter, airier focaccia texture.
- Fresh dill as garnish adds a bright flavor contrast but can be omitted if unavailable.
