Ingredients
Scale
- 3 cups Bread Flour
- 1 cup Lukewarm Water
- 1/2 cup Dill Pickle Brine (lukewarm)
- 2 1/4 teaspoons Active Dry Yeast
- 2 teaspoons Kosher Salt
- 1 cup Finely Chopped Dill Pickles (drained)
- 1/4 cup Fresh Dill, chopped
- 1/4 cup Extra Virgin Olive Oil (plus 2 Tbsp for the pan)
Instructions
- Step 1: In a large bowl, whisk together the lukewarm water and pickle brine, then sprinkle the yeast over the liquid. Let stand for 5-10 minutes until frothy. Add the flour and salt, mixing until a shaggy dough forms, then fold in the chopped dill pickles and fresh dill until just combined.
- Step 2: Pour 1/4 cup of olive oil over the dough, cover the bowl tightly, and allow the dough to proof in a warm place for 1.5 to 2 hours, or until it has nearly doubled in size.
- Step 3: Preheat your oven to 425°F (220°C). Pour the remaining 2 tablespoons of olive oil into a 9×13 inch baking pan, ensuring the bottom and sides are well-coated. Gently scrape the dough into the pan.
- Step 4: Allow the dough to rest in the pan for 30 minutes (second proof). Use oiled fingers to firmly and deeply dimple the entire surface of the focaccia, pushing down to the base of the pan without tearing the dough.
- Step 5: Drizzle the dimpled dough liberally with additional olive oil and sprinkle with coarse salt (or flaky sea salt). Bake for 20-25 minutes until the top is golden brown and the edges are crisp. Cool slightly on a wire rack before serving.
Notes
- For optimal texture, store any leftovers wrapped tightly in aluminum foil or plastic wrap at room temperature for up to two days, as refrigeration tends to dry the bread quickly.
- To revive the crisp crust and warm the bread through, place slices directly on a rack in a 350°F (175°C) oven for 5 to 8 minutes, or use a toaster oven.
- This savory focaccia makes an exceptional base for an open-faced sandwich spread with herbed cream cheese, or serve it alongside a hearty bowl of tomato soup.
- When measuring the pickle brine, ensure you are using good quality, unpasteurized brine, as this liquid is the primary source of the tangy flavor and necessary salt; do not substitute it with plain water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American