Description
This Dill Pickle Focaccia Bread combines the tangy crunch of dill pickles with the savory flavors of garlic and mozzarella cheese, all nestled in a soft, golden focaccia crust. Enhanced with a garlic-dill sauce and Italian seasoning, this unique bread is perfect as a snack, appetizer, or a flavorful side to any meal.
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 (divided)
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic, minced (divided)
- 1 teaspoon kosher salt (for dough)
- 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 (for sauce)
- 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 warm water, yeast, and sugar. Stir gently and let it rest for 5 minutes to activate the yeast. In a separate small bowl, mix together olive oil, Italian seasoning, 2 teaspoons minced garlic, and 1 teaspoon kosher salt. Pour half of this oil mixture into the yeast mixture, then add the flour and stir until the dough begins to come together. Transfer the dough to a greased bowl, cover it, and let it 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, remaining minced garlic, dill weed, ½ teaspoon 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 to prevent sticking and add flavor.
- Assemble focaccia: Once the dough has risen, transfer it into the prepared skillet. Press the dough evenly to the edges, then use your fingers to create characteristic dimples across the surface. Spread the garlic sauce evenly over the dough. Arrange the dill pickle slices evenly across the top and sprinkle with shredded mozzarella cheese.
- Bake the focaccia: Place the skillet in the preheated oven and bake for 22-25 minutes. Bake until the crust is golden brown and the cheese is melted, bubbly, and slightly browned on top.
- Serve: Remove the focaccia from the oven and garnish with freshly chopped dill before slicing and serving warm.
Notes
- Ensure your water is within the specified temperature range to activate the yeast properly without killing it.
- For best flavor, use a good quality extra virgin olive oil and fresh garlic.
- If you don’t have a cast iron skillet, any oven-safe skillet or baking dish will work, though the crust’s texture may vary slightly.
- You can substitute dill pickle slices with chopped pickles if preferred, and adjust quantity to taste.
- Fresh dill garnish adds a burst of flavor and fresh aroma; do not skip this step for best presentation and taste.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat focaccia in a toaster oven or conventional oven to keep the crust crispy.
