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Easy Savory Dill Pickle Focaccia Bread Recipe

dill pickle focaccia bread - featured image
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This tangy, salty, herbaceous focaccia uses dill pickle brine in the dough for a unique flavor. No kneading required, it comes together in about 2 hours and is perfect for pickle lovers.

Ingredients

Scale
  • 3 ½ cups (440g) bread flour
  • 1 ½ cups (360ml) warm water (105°F to 110°F)
  • ¼ cup (60ml) dill pickle brine
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 ½ teaspoons salt
  • 1 tablespoon olive oil
  • ¼ cup (60ml) olive oil (for the pan)
  • ½ cup finely chopped dill pickles (patted dry)
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
  • Flaky sea salt (for topping)
  • Optional: ¼ teaspoon garlic powder

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water and 1 teaspoon sugar or honey. Sprinkle yeast on top and let sit for 5 minutes until foamy.
  2. Mix the dough: Add pickle brine, salt, and 1 tablespoon olive oil to the yeast mixture. Stir in bread flour one cup at a time until a sticky, shaggy dough forms. Cover and let rest for 15 minutes.
  3. First rise: Stretch and fold the dough 4 times, rotating the bowl. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
  4. Prepare the pan: Pour ¼ cup olive oil into a 9×13 inch baking pan and spread to coat the bottom and sides.
  5. Transfer and stretch: Gently scrape the dough into the oiled pan. Let relax for 10 minutes, then gently stretch to the edges. If it resists, rest another 10 minutes.
  6. Second rise: Cover loosely and let rise for 30-45 minutes until puffy and nearly doubled.
  7. Dimple the dough: Preheat oven to 425°F (220°C). Using oiled fingers, press deep dimples all over the dough.
  8. Add toppings: Scatter chopped dill pickles, fresh dill, and garlic powder (if using) over the dough. Finish with flaky sea salt.
  9. Bake: Place pan on middle rack and bake for 25-30 minutes until deep golden brown and bottom sounds hollow when tapped. Rotate pan halfway through.
  10. Cool: Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Don’t skip the oil bath for a crispy bottom. Pat pickles dry to avoid a soggy top. Let the dough tell you when it’s ready; if it springs back quickly, it needs more time. Use a kitchen scale for accurate flour measurement. Serve warm for best texture.

Nutrition

Keywords: dill pickle focaccia, savory focaccia, pickle bread, no knead bread, easy bread recipe

Find it online: https://bouncybowl.com/easy-savory-dill-pickle-focaccia-bread-recipe/