I make this Dill Pickle Focaccia Bread whenever I want something warm, cheesy, and packed with bold flavor. The soft and fluffy focaccia base pairs perfectly with the creamy garlic dill sauce, tangy pickle slices, and bubbly mozzarella cheese. Every bite has a delicious balance of savory richness and bright pickle flavor that makes this bread incredibly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the focaccia dough:
1 cup warm water
1 teaspoon active dry yeast
2 tablespoons granulated sugar
1/3 cup extra virgin olive oil
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 teaspoon kosher salt
2 1/2 cups all-purpose flour
For the garlic dill sauce:
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons whole milk
1 teaspoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the topping:
25 to 30 dill pickle slices
2 cups shredded mozzarella cheese
Fresh dill, chopped
Directions
I combine the warm water, yeast, and sugar in a large bowl and let it sit for about 5 minutes until foamy.
In a small bowl, I mix the olive oil, Italian seasoning, minced garlic, and salt.
I stir half of the oil mixture into the yeast mixture, then add the flour and mix until a soft dough forms.
I place the dough into a greased bowl, cover it, and let it rise for 1 hour until doubled in size.
While the dough rises, I prepare the sauce by mixing the sour cream, mayonnaise, milk, lemon juice, garlic, dill, salt, and pepper until smooth.
I preheat the oven to 450°F.
I spread the remaining oil mixture into a 12-inch cast-iron skillet.
Then I press the dough into the skillet and use my fingers to create dimples across the surface.
I spread the garlic dill sauce evenly over the dough, layer the pickle slices on top, and sprinkle with mozzarella cheese.
Next I bake the focaccia for 22 to 25 minutes until the cheese is melted and bubbly and the bread is golden brown.
I finish the bread with fresh chopped dill and serve it warm.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 411 kcal per serving
Variations
I sometimes swap the mozzarella for Monterey Jack or cheddar cheese for a sharper flavor. When I want extra crunch, I add thinly sliced red onions on top before baking. For a spicy twist, I like adding sliced jalapeños or a sprinkle of red pepper flakes. I also enjoy using spicy dill pickles for an even bolder pickle flavor.
Storage/Reheating
I store leftover focaccia in an airtight container in the refrigerator for up to 3 days. When reheating, I place slices in the oven at 350°F for about 8 to 10 minutes to keep the crust crisp and the cheese melty. I avoid microwaving for too long because the bread can become soft and chewy.
FAQs
Can I make the dough ahead of time?
I can prepare the dough ahead and refrigerate it overnight after the first rise. I let it come to room temperature before pressing it into the skillet.
Can I use store-bought pizza dough?
I sometimes use prepared pizza dough when I need a quicker version. The texture is slightly different, but it still tastes delicious.
What type of pickles work best?
I prefer classic dill pickle slices because they give the bread the perfect tangy flavor without being too sweet.
Can I make this without a cast-iron skillet?
I can bake the focaccia in a standard baking dish if I do not have a cast-iron skillet. The texture may be slightly less crisp around the edges.
How do I keep the focaccia from becoming soggy?
I pat the pickle slices dry with paper towels before adding them to the dough, which helps reduce excess moisture during baking.
Conclusion
I love how unique and flavorful this Dill Pickle Focaccia Bread turns out every time. The combination of fluffy bread, creamy dill sauce, gooey cheese, and tangy pickles creates an unforgettable savory bake that always stands out. Whether I serve it as an appetizer, snack, or side dish, it quickly becomes a favorite for anyone who loves bold comfort food flavors.
📖 Recipe:
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Dill Pickle Focaccia Bread
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Dill Pickle Focaccia Bread is soft, cheesy, and packed with tangy dill pickle flavor. A fluffy focaccia base is topped with creamy garlic dill sauce, melted mozzarella, and crisp pickle slices for a bold and comforting savory bake.
Ingredients
1 cup warm water
1 teaspoon active dry yeast
2 tablespoons granulated sugar
1/3 cup extra virgin olive oil
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 teaspoon kosher salt
2 1/2 cups all-purpose flour
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons whole milk
1 teaspoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
25 to 30 dill pickle slices
2 cups shredded mozzarella cheese
Fresh dill, chopped
Instructions
- Combine the warm water, active dry yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
- In a small bowl, mix the olive oil, Italian seasoning, minced garlic, and kosher salt.
- Stir half of the oil mixture into the yeast mixture. Add the flour and mix until a soft dough forms.
- Transfer the dough to a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Prepare the garlic dill sauce by mixing the sour cream, mayonnaise, milk, lemon juice, garlic, dried dill, salt, and black pepper until smooth.
- Preheat the oven to 450°F.
- Spread the remaining oil mixture into a 12-inch cast-iron skillet.
- Press the dough evenly into the skillet and create dimples across the surface using your fingers.
- Spread the garlic dill sauce over the dough. Arrange the dill pickle slices on top and sprinkle evenly with mozzarella cheese.
- Bake for 22 to 25 minutes until the cheese is bubbly and the focaccia is golden brown.
- Top with fresh chopped dill and serve warm.
Notes
Pat pickle slices dry before adding them to prevent excess moisture.
Swap mozzarella with Monterey Jack or cheddar cheese for a sharper flavor.
Add sliced red onions or jalapeños for extra flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8 to 10 minutes to maintain a crisp crust.
Prepared pizza dough can be used for a quicker version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 411 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 35 mg
