Description
This Dill Pickle Focaccia Bread is a savory and tangy twist on classic focaccia, infused with Italian seasoning, garlic, and topped generously with dill pickle slices and melted mozzarella cheese. Perfect as a flavorful appetizer or snack, it boasts a soft, airy crumb with a delightful crispy crust, complemented by a creamy garlic sauce and fresh dill garnish.
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 the mixture rest for 5 minutes to activate the yeast. Meanwhile, in a small bowl, mix together the extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half of this oil mixture into the yeast mixture, then add the all-purpose flour and stir until a dough forms. Transfer the dough to a greased bowl, cover, 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, minced garlic, dill weed, 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). Using a pastry brush, coat the bottom and sides of a 12-inch cast-iron skillet with the remaining half of the olive oil mixture prepared earlier.
- Assemble focaccia: Transfer the risen dough into the prepared skillet. Press the dough evenly to the edges of the skillet and use your fingers to create dimples across the surface of the dough. Evenly spread the prepared garlic sauce over the surface. Arrange the dill pickle slices evenly on top, then sprinkle shredded mozzarella cheese over everything.
- Bake: Place the skillet in the preheated oven and bake for 22 to 25 minutes or until the crust turns golden brown and the cheese is melted, 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.
- If you don’t have a cast-iron skillet, a similarly sized oven-proof baking dish can be used.
- You can substitute mozzarella with another mild melting cheese if preferred.
- For a crispier crust, allow the focaccia to cool slightly in the skillet before removing.
- Store leftovers wrapped in foil at room temperature for up to 2 days or refrigerate for up to 4 days.
