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