Why You’ll Love This Recipe
Dill pickle focaccia bread is the kind of recipe that surprises people in the best possible way. At first glance, pickles in bread may sound unconventional, but once baked, the combination is irresistibly savory, tangy, and deeply comforting. The soft, airy crumb of focaccia pairs beautifully with the briny punch of dill pickles, while fresh dill enhances the flavor without overpowering it.
I first experimented with this recipe while looking for a creative twist on classic focaccia, and it quickly became a favorite. The pickle juice adds subtle acidity to the dough, helping to develop flavor while keeping the bread tender. This focaccia works wonderfully as a side dish, a sandwich base, or even served warm on its own with butter. It is bold, aromatic, and perfect for anyone who enjoys savory baking with a playful edge.
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Dill Pickle Focaccia Bread You’ll Want to Bake Again and Again
- Total Time: 1 hour 45 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A soft and fluffy focaccia bread infused with tangy dill pickle flavor, topped with sliced pickles, fresh dill, and flaky sea salt for a savory, irresistible bake.
Ingredients
- 3 1/2 cups all-purpose flour (440 g)
- 1 1/4 cups warm water (300 ml)
- 2 1/4 teaspoons active dry yeast (7 g)
- 1 teaspoon sugar
- 1/4 cup olive oil (60 ml), plus more for pan and topping
- 1 teaspoon salt
- 1/2 cup dill pickle juice (120 ml)
- 1 cup sliced dill pickles
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- Flaky sea salt, for topping
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, olive oil, pickle juice, and garlic powder. Mix until a sticky dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Grease a baking pan and press the dough into it evenly.
- Cover and let rise again for 20–30 minutes.
- Preheat oven to 220°C (425°F).
- Dimple the dough with your fingers, drizzle with olive oil, and top with pickle slices, fresh dill, and flaky sea salt.
- Bake for 20–25 minutes until golden brown.
- Cool slightly before slicing and serving.
Notes
- Use bread flour for a chewier texture.
- Serve warm with butter or cream cheese.
- Leftovers can be reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
All-purpose flour provides the ideal balance of structure and softness, allowing the focaccia to rise well while staying tender and chewy.
Warm water
Warm water activates the yeast and helps create a light, airy crumb. The temperature should be warm to the touch, not hot.
Active dry yeast
Yeast is responsible for the rise and texture of the focaccia, giving it that signature fluffy interior.
Granulated sugar
A small amount of sugar feeds the yeast and encourages proper fermentation without making the bread sweet.
Salt
Salt enhances flavor and strengthens the dough, ensuring a well-balanced loaf.
Olive oil
Olive oil adds richness and moisture, while also contributing to the classic focaccia flavor and golden crust.
Dill pickle juice
Pickle juice adds tang and depth to the dough, subtly enhancing the overall savory profile.
Dill pickles
Chopped dill pickles provide bursts of flavor throughout the bread and create a distinctive texture.
Fresh dill
Fresh dill reinforces the pickle flavor and adds brightness and aroma.
Flaky sea salt
Sprinkled on top, flaky sea salt enhances the crust and balances the acidity.
Directions
Begin by combining warm water, yeast, and sugar in a large mixing bowl. Let the mixture sit for about five minutes, until it becomes foamy. Add olive oil, pickle juice, and salt, stirring gently to combine.
Gradually add the flour, mixing until a sticky dough forms. Once combined, fold in the chopped dill pickles and fresh dill. Cover the bowl and allow the dough to rise in a warm place for about one hour, or until doubled in size.
Generously oil a baking pan and transfer the dough into it. Use oiled fingers to gently stretch and press the dough to the edges of the pan. Cover loosely and let rise for another 30 minutes.
Preheat the oven to 220°C (425°F). Once risen, drizzle the dough with olive oil and dimple the surface with your fingertips. Sprinkle with flaky sea salt and additional dill if desired.
Bake for 22 to 25 minutes, until the focaccia is golden brown and crisp on the outside. Allow to cool slightly before slicing and serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes one large focaccia, serving eight people.
Preparation time: 15 minutes
Rising time: 1 hour 30 minutes
Baking time: 25 minutes
Total time: Approximately 2 hours 10 minutes
Storage/reheating
Store leftover focaccia in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to four days. Reheat slices in the oven at 180°C (350°F) for five to seven minutes to restore the crust.
Variations and Customizations
This dill pickle focaccia bread is highly adaptable and easy to customize. For a cheesier version, sprinkle shredded mozzarella or cheddar over the dough before baking. The cheese melts into the dimples, adding richness and a slightly crisp top layer.
If you enjoy heat, thinly sliced jalapeños or a pinch of crushed red pepper flakes pair exceptionally well with the tangy pickle flavor. Garlic lovers can add minced garlic to the olive oil drizzle before baking for extra depth.
You can also experiment with different pickles. Bread-and-butter pickles create a sweet-and-sour variation, while spicy pickles add complexity. For a more herb-forward version, mix in chives or parsley alongside the dill. These variations allow you to tailor the bread to your taste while keeping its unique character intact.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 240 kcal |
| Protein | 6 g |
| Carbs | 38 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 620 mg |
Expert Tips & Customizations
Hydration balance
If the dough feels too dry, add a tablespoon of warm water at a time until sticky.
Flavor development
Allowing a longer first rise improves depth of flavor.
Crispier crust
Bake on the lower oven rack for a more pronounced crust.
Even dimpling
Oil your fingers generously to prevent sticking while dimpling.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used without proofing, though rise times may be slightly shorter.
Does the bread taste strongly of pickles?
The flavor is balanced, tangy, and savory rather than overpowering.
Can I make this recipe vegan?
Yes, all ingredients are naturally vegan.
Can I freeze focaccia?
Yes, wrap tightly and freeze for up to two months.
Why is my focaccia dense?
Insufficient rising time or inactive yeast can result in dense bread.
Can I use bread flour?
Yes, bread flour will produce a chewier texture.
Should I rinse the pickles before using?
No, using them straight enhances flavor.
Can I reduce the sodium?
Use low-sodium pickles and reduce added salt.
What pan works best?
A metal baking pan yields the crispiest crust.
Can I serve this as sandwich bread?
Yes, it works beautifully sliced horizontally.
Conclusion
Dill pickle focaccia bread is a bold yet comforting twist on a classic favorite. With its airy crumb, crisp crust, and tangy depth of flavor, it stands out as a memorable bake that invites creativity. Whether served alongside a meal or enjoyed on its own, this focaccia proves that unexpected ingredients can lead to truly delicious results.
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