If you adore bold flavors and crave a little tang in your homemade bread, this Dill Pickle Focaccia Bread is your new must-bake obsession. Imagine classic focaccia—chewy, pillowy, and golden—with an irresistibly zesty garlic-dill sauce, layers of melty cheese, and plenty of briny, crunchy pickle slices. Trust me, one bite and you’ll be hooked!
Why You’ll Love This Recipe
- Ultimate Flavor Explosion: The zesty dill pickles, creamy garlic sauce, and golden, crispy edges make every bite of this focaccia unforgettable.
- Perfect for Pickle Lovers: If you can’t get enough of that dill pickle tang, this bread delivers bold pickle flavor in every layer.
- Easy yet Impressive: No complicated steps—just honest, approachable techniques that guarantee you’ll wow your friends and family.
- Versatile for Any Occasion: Serve it as a showstopper at parties, gameday spreads, or simply as a craveable snack when you want something special.
Ingredients You’ll Need
The ingredients for Dill Pickle Focaccia Bread are all pantry-friendly but bring so much character to the final loaf. Each addition—from the briny pickles to the creamy sauce—plays an essential role in creating layers of flavor, texture, and that signature focaccia golden color.
- Warm Water: The starting point for activating your yeast—make sure it’s just the right temp so your dough gets light and fluffy.
- Active Dry Yeast: This is what makes the focaccia rise—ensure it’s fresh for the best lift.
- Granulated Sugar: Feeds the yeast and adds just a hint of sweetness, balancing out the tangy pickles.
- Extra Virgin Olive Oil: Gives the focaccia its iconic chewy-crisp crust and incredible flavor.
- Italian Seasoning: Adds a whisper of herbs throughout the dough for extra savory depth.
- Garlic (Minced): Infuses both the dough and sauce for gorgeous garlicky undertones.
- Kosher Salt: Enhances every flavor—it’s the backbone of the crust and the sauce.
- All-Purpose Flour: Your focaccia’s structural hero—yields a pillowy, tender crumb every time.
- Sour Cream: This is the base of the luscious sauce—making it tangy and ultra-creamy.
- Mayonnaise: Adds extra richness and smoothness to the sauce.
- Whole Milk: Brings just enough body to the sauce without making it heavy.
- Lemon Juice: Brightens up all the creamy elements and emphasizes the dill pickle magic.
- Dill Weed: Dials up the herby punch and carries that signature “dill pickle” aroma through the bread.
- Ground Black Pepper: Seasons the sauce and adds lovely warmth.
- Dill Pickle Slices: The stars of the show—slice them thin so you get that satisfying crunch in every bite.
- Mozzarella Cheese (Shredded): Melts to gooey perfection and helps everything brown to golden on top.
- Fresh Dill: For a fresh, vibrant garnish—don’t skip it, it gives a restaurant-worthy finish!
Variations
One of my favorite things about making Dill Pickle Focaccia Bread is how easy it is to tweak for your taste or whatever is in your fridge. Don’t hesitate to make it your own—these ideas will help you riff with confidence!
- Add Crunch: Sprinkle some thinly sliced red onions or slivered jalapeños on top for a spicy, crisp twist.
- Cheesy Upgrade: Swap in sharp cheddar or provolone cheese for even more layered flavor.
- Vegan Version: Use vegan mayo, dairy-free sour cream, and your favorite vegan cheese—plant-based magic!
- Whole Wheat Swap: Substitute half the all-purpose flour with whole wheat for a heartier bite.
How to Make Dill Pickle Focaccia Bread
Step 1: Start the Dough
Begin by mixing the warm water, yeast, and sugar in a large bowl. Give it a quick stir and let it sit for about 5 minutes. You’ll know it’s ready when it looks a little foamy on top—you’re on your way to pillowy Dill Pickle Focaccia Bread!
Step 2: Oil & Seasoning Magic
In a separate bowl, mix together your olive oil, Italian seasoning, minced garlic, and salt. Pour half this fragrant mixture into your foamy yeast mixture (save the rest for later!), then add the flour and stir until a shaggy dough forms. Don’t stress about perfection—the dough becomes smooth after rising.
Step 3: Let It Rise
Move your dough to a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour. When it’s doubled in size, you know it’s focaccia time!
Step 4: Make the Garlic-Dill Sauce
While the dough is rising, whip up that dreamy sauce. Mix sour cream, mayo, whole milk, lemon juice, more garlic, dill weed, salt, and pepper in a medium bowl. Stir until it’s creamy and flecked with herbs—try not to eat it all with a spoon right then and there!
Step 5: Prep the Pan & Dough
Preheat your oven to 450°F. Brush the remaining oil mixture generously all over the bottom and up the sides of a 12-inch cast-iron skillet (or a similarly sized oven-safe pan). Place your dough in the skillet and gently press it to the edges. Use your fingers to dimple the dough—it’s fun and ensures an airy crumb.
Step 6: Assemble the Focaccia
Evenly spread your garlic sauce over the dimpled dough. Scatter the dill pickle slices generously, then blanket everything with mozzarella cheese. Each layer adds its own burst of flavor, so don’t be shy!
Step 7: Bake to Golden Perfection
Bake your Dill Pickle Focaccia Bread for 22–25 minutes, or until the top is bubbling and deeply golden. It should smell absolutely delicious and the edges get satisfyingly crisp. Once it’s out of the oven, top with a smattering of chopped fresh dill and get ready for all the “wow!” moments.
Pro Tips for Making Dill Pickle Focaccia Bread
- Pickle Placement: Slightly overlap your pickle slices so every bite is extra tangy, but leave a few gaps to let the cheese bubble through.
- Dimple with Confidence: Pressing deep dimples in the dough before topping ensures that extra-virgin olive oil and sauce pools in all the right places for unbeatable flavor.
- Perfect Cheese Pull: Use freshly shredded mozzarella for that gooey stretch—it melts better and browns beautifully compared to pre-shredded kinds.
- Oven Awareness: Every oven varies a little; check your bread at the 22-minute mark and rotate the skillet for even browning if needed.
How to Serve Dill Pickle Focaccia Bread
Garnishes
To finish your Dill Pickle Focaccia Bread with flair, shower it with more chopped fresh dill. If you really want to wow, try a sprinkle of flaky sea salt or an extra drizzle of olive oil right before serving. Each bite becomes a little more aromatic, fresh, and visually irresistible.
Side Dishes
This bread is a natural sidekick for hearty tomato soups, creamy potato salad, or a crunchy coleslaw. It’s also fantastic alongside charcuterie boards—the pickle flavors play beautifully with cured meats and sharp cheeses.
Creative Ways to Present
Cut your Dill Pickle Focaccia Bread into sticks for dipping, wedges for sharing, or even cubes for party platters. Stack slices on a sandwich board or serve mini focaccia “pizzas” topped with extra fresh herbs and a pickle spear for that wow factor!
Make Ahead and Storage
Storing Leftovers
Store any leftover Dill Pickle Focaccia Bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days if you want to savor it a little longer. Let it cool completely before sealing to prevent sogginess.
Freezing
Dill Pickle Focaccia Bread can be sliced and frozen! Wrap pieces individually in plastic wrap, then pop them in a zip-top bag. They’ll keep well in the freezer for up to a month—perfect for spontaneous treat cravings.
Reheating
For that just-baked flavor, reheat slices in a 350°F oven for about 8–10 minutes until warmed through and the cheese is melty again. You can also crisp them up in the air fryer for a few minutes for an extra-toasty snack.
FAQs
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Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour will make your Dill Pickle Focaccia Bread a bit chewier and slightly more structured. It’s a great swap if you enjoy a heartier crumb—just swap cup for cup.
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What type of pickles work best?
Dill pickles are the classic choice, and I recommend using sandwich slices or whole pickles sliced thin. Avoid sweet pickles, as their flavor can clash with the savory, herby notes of the bread.
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Can I make the dough ahead of time?
Yes—you can make the dough a day in advance! Let it rise in the fridge overnight (instead of at room temperature). It’ll develop an even deeper flavor and will be ready to use whenever you are.
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Can I make this without a cast-iron skillet?
Definitely! If you don’t have a cast-iron skillet, use a well-oiled oven-safe baking dish or a rimmed sheet pan. The edges may not get as crisp, but your focaccia will still be delicious.
Final Thoughts
If you’re ready to shake up your bread game in the most joyful, savory way, give this Dill Pickle Focaccia Bread a whirl. It’s fun, full of flavor, and just the thing to make everyone at your table smile. Happy baking and enjoy every tangy, cheesy, herby bite!
Print
Dill Pickle Focaccia Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Dill Pickle Focaccia Bread is a unique twist on traditional focaccia, combining the tangy flavor of dill pickles with a soft and savory bread base. Perfect for pickle lovers and those looking for a flavorful homemade bread option.
Ingredients
Crust
- 1 cup warm water, 105°F to 115°F
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- 1/3 cup (72 g) extra virgin olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 2 1/2 cups (312.5 g) all-purpose flour
Sauce
- 3/4 cup (172.5 g) sour cream
- 1/4 cup (58 g) mayonnaise
- 2 tablespoons whole milk
- 1 teaspoon lemon juice
- 1 teaspoon garlic, minced
- 1/2 teaspoon dill weed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Toppings
- 25–30 dill pickle slices
- 2 cups (226 g) mozzarella cheese, shredded
- fresh dill, roughly chopped for garnish
Instructions
- Crust – In a large bowl, combine water, yeast, and sugar. Stir and let it rest for 5 minutes. In a small bowl, combine oil, Italian seasoning, garlic, and salt. Pour half of the oil mixture into the yeast mixture. Set the remaining oil mixture aside. Add flour to the oil and yeast mixture. Stir to combine. Add dough to a greased bowl and cover. Let rise for 1 hour, or until the dough has doubled in size.
- Sauce – While the dough rises, prepare the garlic sauce. In a medium bowl, combine all sauce ingredients. Stir until well mixed.
- Assembly – Preheat the oven to 450°F. Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the skillet. Add the dough to the skillet, press to the edges, create dimples. Spread garlic sauce over the dough. Arrange pickle slices on top. Sprinkle mozzarella cheese. Bake for 22-25 minutes.
- Garnish – Garnish with fresh dill before serving.
Notes
- You can customize the toppings by adding ingredients like olives, sun-dried tomatoes, or different types of cheese.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
