Hey there, fellow bread lovers! Are you ready for a flavor explosion? This Dill Pickle Focaccia Bread is not your grandma’s focaccia (unless your grandma is seriously cool). Prepare yourself for a delightful dance of tangy dill pickles, savory garlic, and melt-in-your-mouth mozzarella cheese, all nestled within a soft, pillowy focaccia base. It’s the perfect combination of savory and slightly sweet, with a satisfying chewiness that’s incredibly moreish.
What makes this recipe so special? It’s the unexpected pairing of dill pickles and focaccia. The briny, tangy bite of the pickles cuts through the richness of the olive oil and cheese, creating a complex flavor profile that’s both exciting and comforting. The addition of sour cream and mayonnaise to the dough adds unbelievable moisture and tenderness, resulting in a focaccia that’s unbelievably soft and fluffy. You’ll be amazed by how quickly it comes together, too – perfect for a weeknight treat or a show-stopping appetizer for your next gathering.
Imagine sinking your teeth into this warm, savory bread, the aroma of dill and garlic filling your senses. This recipe evokes a feeling of cozy comfort, perfect for a casual dinner with friends or a quiet night in. The taste? Let’s just say it’s addictive. Trust me, once you make this, you’ll be hooked! The texture is perfectly balanced – soft and yielding inside, with a slightly crisp bottom and edges. So, are you ready to experience the magic? Let’s get baking!
What You’ll Need
This recipe calls for a few key ingredients that work together to create that amazing tangy dill pickle flavor. Let’s dive in:
Warm water (105°F to 115°F): This is essential for activating the yeast, the secret ingredient for that light and airy texture.
Active dry yeast: The leavening agent that gives our focaccia that wonderful rise.
Granulated sugar: A touch of sweetness to feed the yeast and balance the savory flavors.
Extra virgin olive oil: Provides richness and a lovely Mediterranean flavor. Use a good quality one for the best results!
Italian seasoning: Adds a subtle layer of herbs that complements the dill.
Minced garlic: For that unmistakable garlicky goodness – we use it twice for extra punch!
Kosher salt: Enhances the flavors without being overly salty.
All-purpose flour: The base of our focaccia dough.
Sour cream: This adds incredible moisture and tenderness to the bread.
Mayonnaise: Believe it or not, mayonnaise contributes to a super soft texture!
Whole milk: Adds richness and helps create a soft crumb.
Lemon juice: A touch of brightness to cut through the richness.
Dill weed: The star of the show! Fresh dill is best, but dried works in a pinch.
Ground black pepper: A tiny bit of spice to round out the flavor profile.
Dill pickle slices: The tangy, briny heart of this recipe – get the crispiest slices you can find!
Shredded mozzarella cheese: Melts beautifully and adds a creamy, cheesy element.
Fresh dill, roughly chopped: For a final burst of freshness and visual appeal.
Step-by-Step Instructions
Let’s get baking! This recipe is easier than you think:
Step 1: Activate the Yeast (5 minutes): In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy. This ensures your yeast is alive and ready to work its magic. If it doesn’t foam, your yeast might be dead, so start again with fresh yeast.
Step 2: Combine Wet Ingredients (5 minutes): Add the olive oil, Italian seasoning, 2 teaspoons minced garlic, and kosher salt to the yeast mixture. Stir well to combine.
Step 3: Create the Dough (10 minutes): Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If it’s too sticky, add a little more flour, a tablespoon at a time.
Step 4: Prepare the Sour Cream Mixture (5 minutes): In a separate bowl, whisk together the sour cream, mayonnaise, milk, lemon juice, 1 teaspoon minced garlic, dill weed, ½ teaspoon kosher salt, and black pepper.
Step 5: Incorporate the Sour Cream Mixture (5 minutes): Add the sour cream mixture to the dough and knead for another 2-3 minutes until well combined. The dough will be softer and more pliable now.
Step 6: First Rise (45-60 minutes): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.
Step 7: Shape the Focaccia (10 minutes): Punch down the dough to release the air. Transfer it to a lightly oiled 9×13 inch baking pan. Gently stretch and press the dough to fill the pan.
Step 8: Add the Toppings (5 minutes): Arrange the dill pickle slices evenly over the dough. Sprinkle with the shredded mozzarella cheese.
Step 9: Second Rise (20 minutes): Let the focaccia rise for another 20 minutes, allowing the cheese to soften slightly.
Step 10: Bake (20-25 minutes): Preheat your oven to 375°F (190°C). Bake the focaccia for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
Step 11: Garnish & Cool (5 minutes): Remove from the oven and sprinkle with fresh dill. Let it cool slightly before slicing and serving.
Tips for Success
Use warm water, not hot, to activate the yeast. Too hot will kill the yeast.
Don’t overknead the dough; knead just until smooth and elastic.
Let the dough rise in a warm place away from drafts.
If using dried dill, use about half the amount as fresh dill.
Don’t overcrowd the pan with pickle slices.
For an extra crispy crust, bake it on a pizza stone or baking sheet.
Variations to Try
Spicy Dill Pickle Focaccia: Add a pinch of red pepper flakes to the dough for a spicy kick.
Vegetarian Focaccia: Add other roasted vegetables like bell peppers or zucchini.
Gluten-Free Focaccia: Use a gluten-free flour blend designed for bread making. You may need to adjust the liquid slightly.
Herby Focaccia: Experiment with different herbs like rosemary, thyme, or oregano.
Cheese Lovers Focaccia: Use a mix of cheeses, such as provolone, Parmesan, or pepper jack.
Storing and Reheating
Store leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in a freezer-safe bag or container for up to 3 months. To reheat, simply warm slices in a toaster oven or oven until heated through. You can also reheat slices in a skillet with a little butter for a crispier texture.
Frequently Asked Questions
Q: Can I substitute another type of pickle?
A: While dill pickles are best for their classic flavor, you can experiment with other types, like bread and butter pickles or sweet gherkins, for a different taste. Just be mindful that the level of sweetness and tang will change.
Q: How long does this focaccia bread keep?
A: Stored properly in an airtight container at room temperature, this focaccia will last for up to 3 days. Freezing extends its lifespan to 3 months.
Q: Can I use fresh dill instead of dried?
A: Absolutely! Fresh dill is preferred for its vibrant flavor and aroma. If using fresh dill, remember to adjust the amount according to your preference.
Q: What if my yeast doesn’t activate?
A: If your yeast mixture doesn’t foam after 5 minutes, it means the yeast is likely inactive or dead. Discard it and try again with a fresh batch of yeast. Ensure your water is at the correct temperature (105°F to 115°F).
Q: Can I make this recipe without sour cream and mayonnaise?
A: While sour cream and mayonnaise contribute significantly to the dough’s moisture and texture, you can try omitting them. However, expect a slightly drier and potentially less tender final product. You could replace them with an equal amount of plain yogurt or milk.
The Final Word
This Amazingly Tangy Dill Pickle Focaccia Bread is a game-changer. The unexpected combination of flavors and textures will impress your taste buds and leave you craving more. It’s easy to make, incredibly flavorful, and perfect for any occasion. So ditch the store-bought bread and give this recipe a try! Let me know in the comments how yours turns out – and don’t forget to rate the recipe! Happy baking!
Dill Pickle Focaccia Bread 🥒🍞
Equipment
- Mixing bowls Various sizes for mixing ingredients.
- Baking Sheet 13×18 inch recommended
- Stand mixer (optional) Makes mixing easier.
Ingredients
Yeast Mixture
- 1 cup warm water (105°F to 115°F)
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
Dough Ingredients
- 0.33 cup extra virgin olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 2.5 cups all-purpose flour
Pickle Topping
- 0.75 cup sour cream
- 0.25 cup mayonnaise
- 2 tablespoons whole milk
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- 0.5 teaspoon dill weed
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 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, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Combine wet ingredients: Add olive oil, Italian seasoning, and 2 teaspoons minced garlic to the yeast mixture. Stir well.
- Add dry ingredients: Gradually add flour and salt to the wet ingredients, mixing until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Prepare the topping: In a separate bowl, whisk together sour cream, mayonnaise, milk, lemon juice, remaining minced garlic, dill weed, salt, and pepper.
- Assemble and bake: Preheat oven to 400°F (200°C). Place dough in a greased 13×18 inch baking sheet. Spread the topping evenly over the dough. Arrange dill pickle slices and mozzarella cheese over the topping.
- Bake: Bake for 20-25 minutes, or until golden brown and cooked through.
- Garnish and serve: Let cool slightly before garnishing with fresh dill and slicing to serve.