Dill Pickle Focaccia Bread is a homemade focaccia crust topped with a creamy, tangy sauce, dill pickles, and mozzarella, baked until the cheese is hot and bubbly. It can be served as an appetizer or as the main dish, it is so satisfying! It is the best of both my focaccia recipe and pickle pizza, each of which you will want to try, too!
Ingredients & Substitutions
Crust: This recipe begins with my popular (and amazing) focaccia recipe. You will want to have it on hand to enjoy on its own at some point, too! It is a perfect, thicker crust for the toppings in this dill pickle bread! I also used it in my Focaccia Cheesy Garlic Bread and Cheesy Onion Focaccia Bread you will love!
Sauce: I added dill weed (dried dill) to my sour cream-based garlic sauce. (If using fresh dill, you will need about 1 1/2 teaspoons, finely chopped.) The garlic sauce can be used as a dipping sauce or to add a tasty kick to sandwiches, chicken, pizza, or any other foods that need a burst of flavor! You can get the sauce made beforehand and store it in an airtight container in the refrigerator for up to a week.
Toppings: Top the bread with slices of dill pickles and mozzarella cheese before baking. You could add a little parmesan cheese, too, if desired. After the focaccia has been baked, add a little bit of fresh dill for even more flavor. Or, sprinkle a little dill weed on top if you don’t have fresh.
Can I Use A Different Pan?
I love baking focaccia in an oven-safe skillet (like cast iron) for the crispy crust and soft inside. But, you can certainly use a 9×13-inch baking dish if you don’t have a skillet. Simply press the dough (after it has risen) into the bottom of a greased baking dish. Top it as instructed. When baking, watch the bread carefully as the baking time may need to be adjusted.
How To Serve Dill Pickle Focaccia
Here are some delicious ways to serve dill pickle focaccia:
- As an appetizer (cut into smaller pieces)
- Alongside soup or salad
- As a snack
- Main dish paired with a salad or vegetables
- Shared at a potluck or barbecue (It will bring a unique twist to the menu!)
How To Store Dill Pickle Focaccia
Although best enjoyed on the same day it is baked, you can save leftovers. After all, this is so delicious, you don’t want any to go to waste! After it has cooled to room temperature, store the bread in an airtight container in the refrigerator. It will last up to 2-3 days. Reheat the bread in the oven or in the microwave.
Dill Pickle Focaccia Bread
Ingredients
Crust
- 1 cup warm water, 105°F to 115°F
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- ⅓ cup (72 g) extra virgin olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 2 ½ cups (312.5 g) all-purpose flour
Sauce
- ¾ cup (172.5 g) sour cream
- ¼ cup (58 g) mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon garlic, minced
- 2 tablespoons whole milk
- ½ teaspoon dill weed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Toppings
- 25-30 dill pickle slices
- 2 cups (226 g) mozzarella cheese, shredded
- fresh dill, roughly chopped for garnish
Instructions
Crust
- In a large bowl, combine water, yeast, and sugar. Stir and let it rest for 5 minutes.
- In a small bowl combine oil, Italian seasoning, garlic, and salt.
- Pour half of the oil mixture into the yeast mixture. Set the remaining oil mixture aside.
- Add flour to the oil and yeast mixture. Stir to combine.
- Add dough to a greased bowl and cover. Let rise for 1 hour, or until the dough has doubled in size.
- While the dough rises, prepare the garlic sauce. In a medium bowl, combine all ingredients. Stir until well mixed.
- When ready, preheat the oven to 450°F.
- Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the bottom and up the sides of the skillet.
- Add the dough to the skillet and press to the edges. Use your fingers to create dimples in the dough.
- Spread the garlic sauce evenly over the dough. Arrange the dill pickle slices on top of the sauce. Sprinkle mozzarella cheese over the pickles.
- Bake for 18-20 minutes, or until the crust is golden brown and the cheese is bubbly and browned.
- Garnish with fresh dill before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is like a pickle pizza, but even better! The focaccia is soft, airy, and full of flavor, while the sauce is garlicky and delicious. The tangy taste of pickle is in every bite. If you're a pickle fan, you must give this a try!
Elizabeth
Our focaccia bread is so delicious, and it works perfectly and deliciously with the creamy dill topping, dill pickles, and cheese! If you love dill-flavored foods, you will love this bread!
Rachael
Super pickle flavor for pickle lovers, which I am for sure. It's an elevated version of pickle pizza! The focaccia base is a fantastic crust for the creamy dill topping.
Annabelle
This is absolutely delicious! The focaccia is the perfect base for the creamy dill sauce, salty pickles, and cheese!
Bella
The focaccia is pillowy and thick. I love all of the pickles on this. The garlic sauce brings everything together. It is so creamy! This is truly difficult to stop eating!
Selena
This is super fun and delicious. It is so much better than just plain pickle pizza with a thick, soft, flavorful crust. I kept going back for "just one more" bite!
