Dill Pickle Focaccia Bread

Dill Pickle Focaccia Bread

Author: Chef Elsa Prep Time: 10 min
Cook Time: 25 min Total Time: 35 min
Yield: 4 servings Category: Appetizers Cuisine: American Diet: Vegetarian

Description

Description A tang-forward focaccia bread enriched with dill pickles and fresh dill, perfect for snacking or as a side dish.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup warm water (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
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Instructions

  1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
  2. In a large mixing bowl, whisk together flour and salt.
  3. Mix the frothy yeast mixture and olive oil into the dry ingredients until a shaggy dough forms.
  4. Knead the dough on a floured surface for 4–6 minutes until smooth and elastic.
  5. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
  6. Preheat oven to 400°F (200°C) 30 minutes before baking.
  7. Punch down the risen dough, shape it into a greased pan, and dimple the surface with fingertips.
  8. Sprinkle chopped dill pickles and fresh dill on top, drizzle with olive oil, and finish with flaky sea salt.
  9. Bake for 20–25 minutes until golden brown and hollow-sounding.
  10. Cool for 5–10 minutes before slicing and serving.

Notes

  1. Notes
  2. Use quality pickles to prevent sogginess; store properly to maintain softness.