Description
This Dill Pickle Focaccia Bread is a flavorful twist on traditional focaccia, featuring a tangy garlic sauce, savory dill pickles, and melty mozzarella cheese. Made with a soft, yeast-risen dough seasoned with Italian herbs and garlic, it’s baked to golden perfection with bubbly cheese on top, then garnished with fresh dill for an extra burst of flavor. Perfect as a snack, appetizer, or side for sandwiches and salads.
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
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 and Garnish
- 25-30 dill pickle slices
- 2 cups shredded mozzarella cheese
- Fresh dill, roughly chopped for garnish
Instructions
- 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 foamy, indicating that the yeast is active and ready to use.
- Prepare oil mixture and dough: In a small bowl, combine 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 a dough forms. Transfer the dough to a greased bowl, cover it, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
- Make the garlic sauce: In a medium bowl, combine sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, salt, and black pepper. Mix thoroughly until the sauce is smooth and well blended.
- Prepare for baking: Preheat the oven to 450°F (230°C). Pour the remaining olive oil mixture into a 12-inch cast-iron skillet and use a pastry brush to evenly coat the bottom and sides to prevent sticking and add flavor.
- Shape the dough and assemble: Transfer the risen dough to the oiled skillet and press it evenly to the edges using your fingers. Create dimples all over the surface by pressing your fingers down gently. Spread the prepared garlic sauce evenly over the dough. Arrange the dill pickle slices on top and sprinkle the shredded mozzarella cheese evenly over everything.
- Bake the focaccia: Place the skillet in the preheated oven and bake for 22 to 25 minutes, or until the crust turns golden brown and the cheese melts to a bubbly, lightly browned finish.
- Garnish and serve: Remove the focaccia from the oven and sprinkle fresh roughly chopped dill on top as garnish. Let it cool slightly before slicing and serving.
Notes
- Make sure the water is warm but not hot to avoid killing the yeast.
- Using a cast-iron skillet helps to develop a crispy crust and even cooking.
- You can substitute dill pickle slices with bread and butter pickles for a sweeter option.
- If you don’t have sour cream, Greek yogurt can be used as a substitute in the sauce.
- Allow the dough to fully rise for a lighter and fluffier texture.
- Store leftovers wrapped tightly and refrigerate; reheat in the oven for best results.
