The surprising tang of the pickles is just the salty burst that your next focaccia bread needs. Topped with grated white cheddar cheese, this easy-to-make, homemade bread has the perfect balance of savory, salty, and cheesy.
3/4 cup warm water (105°F to 110°F)
1/4 cup pickle juice, warmed (105°F to 110°F)
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
How to Make It
Combine warm water, warm pickle juice, sugar, and yeast in a medium bowl or measuring cup. Let stand 10 minutes.
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.
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.
Preheat oven to 425°F. 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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.