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Dill Pickle Focaccia

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Cindy Rahe
Updated Aug 11, 2025
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Dill pickle focaccia is the ultimate bread to make for the pickle lovers in your life! The easy-to-make dough comes together in minutes and doesn’t require any special equipment. Each slice of this focaccia is speckled with bright pops of flavor from tons of briny pickles, herby fresh dill, fresh garlic, sharp pecorino romano cheese, and a little chili flake for spice. This bread is packed with flavor as is but would also make a great hot or cold sandwich base – think pulled pork on dill pickle focaccia!

Recipe Ingredients

Just a handful of ingredients and you will be on your way to making this great dill pickle focaccia.

Dill Pickles: The star here. Chopped pickles are added to the dough and scattered over the top. Fresh dill, garlic, chili flakes, and salty cheese round out the flavors. This recipe calls for 1 1/2 cups of chopped pickles, but a few more or less won’t hurt the results.

All-Purpose Flour: Gold Medal™ All Purpose Flour is a pantry staple and gives the bread the perfect chew and tenderness.

Olive Oil: A key to any focaccia. It’s generously applied in both the bowl where the dough rises and while baking. This gives the focaccia its signature texture and flavor. Use any olive oil you like the taste of.

Yeast: Active dry yeast is key for giving the focaccia its rise and bubbly texture, as well as providing that bready flavor we all love.

Honey: The little something extra for the yeast to feed on while also adding subtle flavor to the focaccia.

How to Make Dill Pickle Focaccia

1. Make the Dough

This is a super easy dough that doesn’t require a mixer or kneading. You just combine the ingredients into a wet and shaggy dough and let it rest in a generously oiled bowl to rise.

2. Add the Pickles

Chopped pickles, along with other seasonings, are folded right into the dough and scattered over the top, ensuring each bite has a savory, dill pickle flavor.

3. Second Rise

Once you’ve incorporated all that pickle goodness, the focaccia rests again. This allows the gluten to relax and makes it easier to spread to the edges of the pan before baking.

4. Bake the Dill Pickle Focaccia

The focaccia is baked in a pan with lots of olive oil for a crispy, rich exterior and fluffy, chewy interior that’s generously freckled with briny bits of pickle, garlic, and sharp cheese.

5. Serve it Up

Serve dill pickle focaccia as is, with butter, or use it as the base for a twist on garlic bread or an epic sandwich.

How to Store Dill Pickle Focaccia

This bread is best enjoyed the day it’s baked; however, if you have leftovers here is the best way to store them.

Room Temperature

Store dill pickle focaccia covered at room temperature for one to two days.

Freezer

Wrap focaccia in plastic wrap and place in a resealable food storage freezer bag for up to 1 month. To thaw, let wrapped focaccia sit out at room temperature until thawed.

Dill Pickle Focaccia

  • Prep Time 25 min
  • Total 3 hr 15 min
  • Servings 12
  • Ingredients 14
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Ingredients

Dough

  • 2 teaspoons active dry yeast
  • 1 tablespoon honey
  • 2 1/2 cups warm water
  • 5 cups Gold Medal™ All Purpose Flour
  • 1 teaspoon kosher salt (reduce to 1/2 teaspoon if using table or fine salt)
  • 3 to 4 tablespoons olive oil plus about 1/4 cup to coat the pan

Pickle Mixture

  • 1 1/2 cups drained, chopped dill pickles (from 12-oz jar)
  • 3 cloves garlic, finely minced
  • 3 tablespoons chopped fresh dill weed (use half that amount for dried dill weed)
  • 1/2 teaspoon crushed red pepper flakes
  • 3 oz grated Pecorino Romano cheese (about 3/4 cup)

Topping

  • 2 to 4 tablespoons olive oil
  • Shaved Pecorino Romano cheese, if desired
  • Coarse salt (kosher or sea)
Make With
Gold Medal Flour

Instructions

  • Step 
    1

    Mix the yeast and honey into the warm water, let sit for about 5 minutes until foamy.

  • Step 
    2

    Combine the flour and 1 teaspoon kosher salt in a large mixing bowl. Add the water and yeast mixture. Stir with a wooden spoon until you have a wet and shaggy dough.

  • Step 
    3

    Pour 3 to 4 tablespoons of the olive oil into the bottom of a large bowl and add the dough, turning to coat the dough in the olive oil (the dough will be a little wet and hard to handle, but do your best to coat the dough in olive oil). You can use the same mixing bowl, just be sure to coat the bottom of the bowl in oil, as well as the dough.

  • Step 
    4

    Let the dough rise at room temperature until doubled in size, about 1 to 2 hours.

  • Step 
    5

    Meanwhile, in a medium bowl, combine the pickles, garlic, dill weed, and chili flakes. Refrigerate until ready to use.

  • Step 
    6

    Coat the bottom and sides of a 13x9-inch baking pan with about 1/4 cup of olive oil. You want to have an even layer of oil in the bottom of the pan.

  • Step 
    7

    Turn the risen dough out into the prepared pan and stretch it gently with your fingers into a rough rectangle.

  • Step 
    8

    Sprinkle about one third of the chopped pickle mixture onto one third of the dough rectangle. Top with half the grated cheese. Fold topped dough toward the center of the dough rectangle.

  • Step 
    9

    Sprinkle one third of the pickle filling onto the folded dough, top with remaining half of grated cheese. Fold remaining one third of untopped dough over the pickle mixture, covering and concealing the pickle mixture.

  • Step 
    10

    Pinch the edges as best as you can to seal and rotate to best fit in the pan. Tuck the open ends underneath. Cover and let the dough rest in the pan at room temperature for 1 hour.

  • Step 
    11

    Meanwhile, heat oven to 425°F.

  • Step 
    12

    Using your fingers, stretch and dimple the dough all over while pushing it into the corners of the pan. Top with 2 to 4 tablespoons olive oil and the remaining pickle filling. Sprinkle with shaved Pecorino Romano cheese and coarse salt.

  • Step 
    13

    Bake for about 25 minutes, or until golden brown all over. Remove from the oven to a cooling rack and cool at least 15 minutes before enjoying.

Nutrition

Nutrition Facts are not available for this recipe

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