Description
A tang-forward focaccia bread enriched with dill pickles and fresh dill, perfect for snacking or as a side dish.
Ingredients
Scale
- 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
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together flour and salt.
- Mix the frothy yeast mixture and olive oil into the dry ingredients until a shaggy dough forms.
- Knead the dough on a floured surface for 4–6 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
- Preheat oven to 400°F (200°C) 30 minutes before baking.
- Punch down the risen dough, shape it into a greased pan, and dimple the surface with fingertips.
- Sprinkle chopped dill pickles and fresh dill on top, drizzle with olive oil, and finish with flaky sea salt.
- Bake for 20–25 minutes until golden brown and hollow-sounding.
- Cool for 5–10 minutes before slicing and serving.
Notes
Use quality pickles to prevent sogginess; store properly to maintain softness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: focaccia, dill pickle, bread, savory, vegetarian