Delicious Homemade Dill Pickle Focaccia Bread
This unique bread features the tangy flavor of dill pickles, making it an exciting addition to your bread repertoire.
Equipment
- Mixing Bowl
- Baking Sheet
- Kitchen Towel
Ingredients
Main Ingredients
- 4 cups All-purpose flour Provides structure and texture.
- 1.5 cups Warm water Between 100°F to 110°F.
- 2.25 teaspoons Active dry yeast Check expiration date.
- 1 tablespoon Granulated sugar Feeds the yeast.
- 2 teaspoons Salt Enhances flavor.
- 0.25 cups Olive oil Adds richness and helps with crust.
- 1 cup Chopped dill pickles Adds tang and crunch.
- 0.25 cups Chopped fresh dill Enhances dill flavor.
- 1 teaspoon Coarse sea salt For sprinkling on top.
Instructions
- 1. Activate the yeast by combining warm water and granulated sugar. Sprinkle yeast over water and stir. Let sit for 5-10 minutes until frothy.
- 2. In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3. Add the yeast mixture and olive oil to the flour mixture. Mix until a shaggy dough forms.
- 4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- 5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- 6. Punch down the dough and fold in chopped dill pickles and fresh dill.
- 7. Grease a baking sheet and transfer the dough, stretching it to about 1-inch thickness.
- 8. Cover and let rise for another 30-45 minutes. Preheat oven to 425°F (220°C).
- 9. Create dimples in the dough, drizzle with olive oil, and sprinkle with coarse sea salt.
- 10. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
- 11. Let cool for 10 minutes before transferring to a wire rack to cool completely.
- 12. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.