Description
A delightful twist on classic focaccia bread combining the flavors of dill pickles, mozzarella, and a creamy dill spread.
Ingredients
Scale
- 2 cups warm water
- 1 packet active dry yeast
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup olive oil
- 1/2 cup dill pickles, sliced
- 1 cup mozzarella cheese, shredded
- 1/2 cup sour cream
- 1 tablespoon dill weed
- Salt and pepper to taste
Instructions
- Activate the yeast: In a bowl, combine warm water and yeast; let it sit until it becomes foamy, about 5 minutes.
- Mix the dough: Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
- Knead the dough: Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
- Let it rise: Place the kneaded dough in a greased bowl, cover with a cloth and let rise until doubled in size, about 1 hour.
- Preheat the oven: While the dough rises, preheat your oven to 425°F (220°C).
- Roll out the dough: Once risen, roll it out on a parchment-lined baking sheet to your desired thickness.
- Prepare the topping: Mix sour cream, dill weed, salt, and pepper. Spread this mixture evenly over the rolled-out dough.
- Add pickles and cheese: Layer sliced pickles on top and sprinkle shredded mozzarella cheese.
- Bake: Place in the oven and bake for 20-25 minutes, or until golden and bubbly.
- Cool and serve: Allow to cool slightly before slicing and serving.
Notes
Great for snacks, appetizers, or as a side dish. Customize with herbs or spicy options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg