SPREAD LOVE

Dill Pickle Focaccia Bread

This friendly, tang-forward focaccia turns everyday sandwich pickles into a surprising, savory loaf that’s perfect for snacking or alongside a bowl of soup. Soft, pillowy bread studded with chopped dill pickles and fresh dill gives you crunchy bursts and a bright, herby finish. For another cozy bakery-style treat to try on a rainy afternoon, check this bakery-style gingerbread white chocolate chip cookies recipe.

Why make this recipe
This focaccia balances familiar comfort with a playful twist—tangy pickles and fresh dill transform a simple bread into something memorable. It’s an approachable recipe: basic pantry staples, minimal hands-on work, and a rewarding golden crust. If you like bold flavors and soft, tear-apart loafs that pair with nearly anything, this is an easy way to elevate your baking repertoire.

Step-by-Step Guide to Making Dill Pickle Focaccia Bread

Ingredients

2 cups all-purpose flour
1 cup warm water (about 100–110°F / 38–43°C)
2 tablespoons olive oil (plus extra to grease pan and drizzle)
1 teaspoon sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup dill pickles, chopped (drain excess brine)
2 tablespoons fresh dill, chopped
Flaky sea salt for topping

Directions (expanded with tips and timing)

Bloom the yeast: In a small bowl or measuring cup, combine the warm water, sugar, and active dry yeast. Stir gently and let sit undisturbed for 5–10 minutes, until the mixture is frothy and aromatic. If nothing happens after 10 minutes, your yeast may be inactive—start again with fresh yeast and water at the right temperature.
Mix dry ingredients: In a large mixing bowl, whisk together the flour and 1 teaspoon salt so the salt is evenly distributed through the flour. This prevents pockets of salt that can inhibit yeast.
Combine wet and dry: Pour the frothy yeast mixture and 2 tablespoons olive oil into the flour. Use a wooden spoon or dough hook on low speed to combine until you have a shaggy dough. The dough should be slightly sticky but hold together; add a teaspoon of flour at a time if it’s excessively wet.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 4–6 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for about 4 minutes. You want a soft, slightly tacky dough that springs back when pressed.
First rise: Lightly oil a clean bowl with olive oil and place the kneaded dough inside, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm draft-free place until it has doubled in size, about 1 hour. Ideal rising temperature is around 75–80°F (24–27°C).
Preheat the oven: Thirty minutes before baking, preheat your oven to 400°F (200°C). If you like a crisper bottom, place a baking stone or inverted sheet pan on the middle rack as the oven preheats.
Shape the focaccia: Punch the risen dough down gently to release excess gas. Grease a 9×13-inch baking pan (or similar) with olive oil and press the dough into the pan, turning and stretching to fill the corners. If resistance occurs, let the dough rest for 5 minutes and continue—relaxing the dough helps.
Dimple the surface: Using your fingertips, press dimples all across the dough surface, pushing down about 1/4 to 1/2 inch. These little wells capture olive oil, pickle bits, and salt, giving classic focaccia texture and flavor.
Add toppings: Evenly sprinkle the chopped dill pickles and chopped fresh dill across the dough. Drizzle with a little extra olive oil—about 1 tablespoon—so the pickles glisten. Finish with a generous pinch of flaky sea salt over the top. If you like a little heat, add a light sprinkle of crushed red pepper flakes.
Bake: Place the pan in the preheated oven and bake for 20–25 minutes, until the crust is golden brown and the focaccia sounds hollow when tapped. Oven times vary; check at the 18-minute mark to avoid over-browning.
Cool and serve: Remove the focaccia from the oven and let it cool in the pan for 5–10 minutes before transferring to a wire rack or slicing in the pan. A brief rest helps the crumb set so slices hold together without tearing.

Notes on technique and timing

Water temperature matters: Too hot will kill the yeast, too cool and yeast won’t activate. Aim for 100–110°F (38–43°C).
Salt placement: Mixing salt with the flour ensures even distribution; don’t mix salt directly into yeast water.
Picker texture: Drain pickles well to avoid making the dough soggy; pat them dry with paper towel. Leaving some pickle brine on bits contributes flavor but excess liquid will reduce oven spring.
Rest before shaping: If the dough resists shaping, short 5–10 minute rests make it easier to stretch without tearing.

Best Way to Store Dill Pickle Focaccia Bread

At room temperature: Store wrapped tightly in plastic wrap or in an airtight container for 1–2 days. Keep in a cool, dry place away from direct sunlight.
Refrigeration: Place in an airtight container or wrapped in plastic wrap and refrigerate for up to 4 days. Let return to room temperature or rewarm before serving to regain softness.
Freezing: Wrap tightly in plastic wrap and then foil, or place in a freezer-safe bag. Freeze for up to 3 months. To use, thaw overnight in the refrigerator and rewarm in a 350°F (175°C) oven for 8–10 minutes.

Serving Suggestions for Dill Pickle Focaccia Bread

Sandwich base: Slice horizontally and use as a tangy base for deli-style sandwiches—pastrami, roast beef, or turkey with Swiss and mustard pair beautifully.
Dipper for soups and stews: Serve warm torn pieces alongside tomato soup, lentil stew, or clam chowder; the tart pickle notes cut through rich, creamy soups.
Appetizer: Cut into small squares, brush with a little olive oil, and toast briefly under the broiler; top with a smear of cream cheese or herbed ricotta and extra dill for a party platter.
Cheese board companion: Pair with sharp cheddar, smoked gouda, or a creamy brie; the pickles add a bright foil to fatty cheeses.

Tips to make Dill Pickle Focaccia Bread

Use quality pickles: Bright, crunchy dill pickles (not sweet bread-and-butter) deliver the right acidic pop. Drain them to prevent sogginess.
Don’t over-flour during kneading: A slightly tacky dough yields softer focaccia. Add only enough flour to prevent sticking.
Olive oil matters: Extra-virgin olive oil flavored the crust and adds richness—use a good one for drizzling.
Rest between stretches: If the dough snaps back while shaping, rest it 5–10 minutes to relax the gluten.
Finish with flaky salt: A sprinkle of flaky sea salt right out of the oven enhances texture and flavor more than standard table salt.

Variations

Sourdough swap: Replace the active dry yeast with 1 cup active sourdough starter (fed) and reduce the added water slightly; ferment longer at room temperature for a deeper tang and chewier crumb.
Pickle mix-ins: Try swapping half the chopped dill pickles for quick pickled red onions for color and an extra layer of brightness. For a vegetarian "reuben-style" focaccia, add sauerkraut and caraway seeds in place of some pickles.

FAQs
Q: How do I keep the focaccia soft the next day?
A: Store it wrapped tightly at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat briefly (6–8 minutes at 350°F / 175°C) to refresh the crust and soften the crumb.

Q: Can I use frozen dough or a bread machine for the dough?
A: Yes—if you have a frozen dough, thaw and follow steps to shape and rest before baking. For a bread machine, use the dough cycle, then transfer to a greased pan, dimple, top with pickles and dill, and bake.

Q: Will the pickles make the focaccia too wet?
A: To avoid excess moisture, drain and pat pickles dry before chopping. Sprinkle them across the dough rather than burying them to maintain the bread’s structure.

Q: Can I make this gluten-free?
A: Gluten-free flours behave differently. Use a blend formulated for yeast breads and add a binder like xanthan gum if your blend doesn’t include it. Expect a denser crumb and adjust hydration gradually.

Q: What cheeses pair well with dill pickle focaccia?
A: Sharp cheddar, Swiss, smoked gouda, or a creamy herbed goat cheese complement the pickle’s acidity and the bread’s olive oil richness.

Q: How do I get a crisper bottom crust?
A: Preheat a baking stone or inverted sheet pan in the oven and bake the focaccia on that hot surface to boost oven spring and develop a crispier bottom.

Conclusion
If you want another take on dill pickle focaccia with a sourdough twist, this Sourdough Dill Pickle Focaccia Bread resource offers an interesting variation and fermentation tips: Sourdough Dill Pickle Focaccia Bread – The Pantry Mama. For a homestead-style recipe and inspiration on how pickles and herbs can transform a simple focaccia into a standout loaf, see this guide: Dill Pickle Focaccia Bread – I Am Homesteader.