Dill Pickle Focaccia Recipe

Name: Dill Pickle Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup warm water (105u00b0F to 110u00b0F); 1/4 cup pickle juice, warmed (105u00b0F to 110u00b0F); 2 teaspoons granulated sugar; 1 (1/4-oz.) envelope active dry yeast; 2 3/4 cups (about 11 3/4 oz.) all-purpose flour; 1 tablespoon chopped fresh dill; 3/4 teaspoon kosher salt; 3/4 teaspoon coarsely ground black pepper; 3 tablespoons olive oil, divided; 1 1/2 ounces white Cheddar cheese, grated (about 1/3 cup); 2 large dill pickles, chilled, quartered and sliced

Servings: persons

3/4 cup warm water (105u00b0F to 110u00b0F)
1/4 cup pickle juice, warmed (105u00b0F to 110u00b0F)
2 teaspoons granulated sugar
1 (1/4-oz.) envelope active dry yeast
2 3/4 cups (about 11 3/4 oz.) all-purpose flour
1 tablespoon chopped fresh dill
3/4 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper
3 tablespoons olive oil, divided
1 1/2 ounces white Cheddar cheese, grated (about 1/3 cup)
2 large dill pickles, chilled, quartered and sliced

1
Combine warm water, warm pickle juice, sugar, and yeast in a medium bowl or measuring cup. Let stand 10 minutes.
2
Meanwhile, whisk together flour, dill, salt, and pepper in a medium bowl. Add pickle juice mixture and 2 tablespoons of the oil; stir until combined and dough begins to pull away from sides of bowl. Turn dough out onto a lightly floured surface, and knead until smooth and stretchy.
3
Drizzle 1 teaspoon of the oil in a medium bowl; add dough, and turn to coat. Cover with plastic wrap coated with cooking spray, and let stand in a warm place until dough has doubled in size, about 35 minutes.
4
Preheat oven to 425u00b0F. Remove plastic wrap, and punch down dough. Place on a lightly oiled 18- x 13-inch rimmed baking sheet. Press and stretch dough to edges of baking sheet. Cover with plastic wrap lightly coated with cooking spray, and let stand in a warm place 15 minutes.
5
Remove plastic wrap. Using the end of a wooden spoon, make indentions evenly over dough. Top evenly with cheese and pickles, and drizzle with remaining 2 teaspoons oil. Bake until lightly golden and cooked through, 15 to 20 minutes.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup warm water (105u00b0F to 110u00b0F), 1/4 cup pickle juice, warmed (105u00b0F to 110u00b0F), 2 teaspoons granulated sugar, 1 (1/4-oz.) envelope active dry yeast, and more.

Yes, Dill Pickle Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dill Pickle Focaccia

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