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Dill Pickle Focaccia Recipe

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4 from 27 reviews

This Dill Pickle Focaccia recipe combines the classic Italian flatbread with the tangy crunch of dill pickles, creating a unique and flavorful bread perfect for sandwiches or as a savory snack. The dough is enriched with olive oil and fresh dill, giving it a moist texture and aromatic taste.

Ingredients

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 ½ cups warm water (about 110°F)
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • ¼ cup olive oil

Flavor Ingredients

  • 1 cup dill pickles, chopped
  • 1 tablespoon dill (fresh or dried)

Instructions

  1. Prepare the Dough: In a large bowl, combine the warm water, sugar, and active dry yeast. Stir and let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is activated. Then add the flour, salt, and olive oil to the yeast mixture, stirring until a shaggy dough forms.
  2. Knead the Dough: Transfer the dough onto a floured surface and knead it for 8 to 10 minutes until the dough is smooth and elastic, which helps develop the gluten for a chewier bread.
  3. First Rise: Lightly grease a bowl and place the dough inside. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 hour, until it doubles in size.
  4. Incorporate Dill Pickles: After the first rise, punch down the dough to release air bubbles. Gently fold in the chopped dill pickles and dill evenly throughout the dough, giving the focaccia its signature tangy flavor and herbaceous aroma.
  5. Shape and Second Rise: Transfer the dough to a greased baking pan and press it out to fit the pan’s shape. Cover again and let it rise for another 30 minutes to develop a light texture.
  6. Bake: Preheat the oven to 425°F (220°C). Before baking, drizzle extra olive oil on top of the dough and sprinkle with a little salt to enhance the crust. Bake the focaccia in the oven for 20 to 25 minutes, or until it turns golden brown and sounds hollow when tapped.
  7. Cool and Serve: Remove the focaccia from the oven and let it cool on a rack for at least 10 minutes before slicing. This resting time allows the crumb to set for easier slicing and better flavor.

Notes

  • Use warm water around 110°F to properly activate the yeast without killing it.
  • Feel free to use fresh dill for a brighter flavor or dried dill for convenience.
  • For extra flavor, add a sprinkle of coarse sea salt or garlic on top before baking.
  • Dill pickles add moisture; ensure you fold them gently to avoid breaking the dough’s structure.
  • Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://flavorspath.com/dill-pickle-focaccia-recipe/