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Dill Pickle Focaccia


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  • Author: Clare Schmidt
  • Total Time: 40 minutes
  • Yield: Approximately 8 servings 1x

Description

Dill pickle focaccia is a delightful fusion of soft, chewy bread and the tangy zing of dill pickles. This unique recipe creates an aromatic experience that evokes comfort and nostalgia, making it perfect for any meal or gathering. Serve it warm as a snack, pair it with your favorite dips, or enjoy it alongside soups for an unforgettable treat.


Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/4 cups warm water (around 110°F)
  • 1 cup finely chopped dill pickles
  • 1/4 cup olive oil
  • 2 tbsp fresh dill (or 1 tbsp dried dill)
  • 1 tsp sea salt

Instructions

  1. 1. Activate the yeast: In a small bowl, combine warm water and active dry yeast. Let sit for about five minutes until frothy.
  2. 2. Mix dry ingredients: In a large bowl, whisk together flour and salt.
  3. 3. Combine wet ingredients: Make a well in the flour mixture and add the activated yeast, olive oil, and chopped dill pickles. Mix until a shaggy dough forms.
  4. 4. Knead: Transfer dough to a floured surface and knead for about five minutes until smooth and elastic.
  5. 5. Let rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about one hour until doubled in size.
  6. 6. Bake: Preheat oven to 425°F (220°C). Stretch dough onto an oiled baking sheet, dimple the surface with fingers, sprinkle fresh dill on top, and bake for 20-25 minutes until golden brown.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 270
  • Sugar: 1g
  • Sodium: 450mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0mg