Introduction

Dill pickle focaccia bread is a delightful twist on the classic Italian focaccia, combining tangy pickle slices with savory garlic and mozzarella. This flavorful bread makes a perfect snack or accompaniment to your favorite meal.

The dish is a baked casserole in a black cast iron pan lined with brown parchment paper. The top layer is golden-brown melted cheese with a smooth, bubbly texture spread evenly across the surface. Below the cheese are round green pickle slices with a shiny, slightly translucent appearance, scattered on top and blending into the melted cheese. Small sprigs of fresh dill with delicate green leaves are lightly sprinkled across the cheesy surface, adding specks of color. The edges of the casserole have a slightly browned, crispy look where the cheese has bubbled and melted onto the parchment paper. The setting includes a white marbled texture beneath the pan, enhancing the rustic presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water (105°F to 115°F)
1 teaspoon active dry yeast
2 tablespoons granulated sugar
⅓ cup (72 g) extra virgin olive oil
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 teaspoon kosher salt
2 ½ cups (312.5 g) all-purpose flour
¾ cup (172.5 g) sour cream
¼ cup (58 g) mayonnaise
2 tablespoons whole milk
1 teaspoon lemon juice
½ teaspoon dill weed
½ teaspoon kosher salt (additional)
¼ teaspoon ground black pepper
25-30 dill pickle slices
2 cups (226 g) shredded mozzarella cheese
Fresh dill, roughly chopped for garnish

Instructions

Step 1: In a large bowl, combine warm water, yeast, and sugar. Stir gently and let it rest for 5 minutes until foamy.
Step 2: In a small bowl, mix the olive oil, Italian seasoning, minced garlic, and 1 teaspoon kosher salt. Pour half of this oil mixture into the yeast mixture and stir.
Step 3: Add the all-purpose flour to the wet ingredients and stir until combined and a dough forms.
Step 4: Transfer the dough to a greased bowl, cover it, and let it rise for about 1 hour until it doubles in size.
Step 5: While the dough is rising, prepare the garlic sauce by combining sour cream, mayonnaise, whole milk, lemon juice, remaining minced garlic, dill weed, ½ teaspoon kosher salt, and ground black pepper in a medium bowl. Stir until well blended.
Step 6: Preheat your oven to 450°F (232°C).
Step 7: Pour the remaining half of the oil mixture into a 12-inch cast-iron skillet. Use a pastry brush or your fingers to coat the bottom and sides evenly.
Step 8: Press the risen dough into the skillet, spreading it to the edges. Use your fingers to create dimples all over the surface.
Step 9: Spread the garlic sauce evenly over the top of the dough. Arrange the dill pickle slices over the sauce, then sprinkle the shredded mozzarella cheese on top.
Step 10: Bake for 22-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly with some browned spots.
Step 11: Remove from the oven and garnish with roughly chopped fresh dill before serving.

Tips & Variations

Use a cast-iron skillet or a heavy oven-safe pan to achieve a crispier crust.
For extra flavor, sprinkle a bit of flaky sea salt on top before baking.
Swap mozzarella for cheddar or a mix of cheeses if you prefer a sharper flavor.
If you want a spicier kick, add some crushed red pepper flakes to the garlic sauce or sprinkle on top.

Storage

Store any leftover focaccia bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it longer, refrigerate for up to 4 days. Reheat in a warm oven at 350°F until warmed through to restore crispness.

How to Serve

A round baked dish in a black cast iron pan lined with light brown parchment paper, showing a top layer of melted golden-brown cheese with a bubbly texture. Scattered on the cheese are several bright green pickle slices with crinkled edges and small sprigs of fresh green dill. The cheese layer is thick, creamy, and slightly browned in spots, covering what looks like a soft white base layer underneath. The pan sits on a white marbled surface with a few dill sprigs and extra pickle slices peeking from the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it overnight. Allow it to come to room temperature and rise slightly before shaping and baking.

What can I use if I don’t have dill pickles?

If you don’t have dill pickles, bread-and-butter pickles or homemade pickled cucumbers can work, though they will change the flavor profile slightly. Choose a pickle with good crunch and acidity for the best results.