Sourdough Pickle Focaccia
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This sourdough pickle focaccia is a soft, airy homemade bread infused with pickle juice and topped with sharp cheddar cheese, fresh dill, and crunchy pickles for a fun spin on the original focaccia. Naturally fermented and baked until golden and crisp, this easy sourdough focaccia recipe is perfect for sandwiches, snacking, or as the crust for homemade pizza!
This was such a fun recipe to make! I love all things pickle-flavored and wanted to see what would happen if I traded some of the water in my sourdough focaccia recipe for pickle juice. The result (along with shredded cheese, pickles, and fresh dill) was incredible, of course!
I think this would be a fantastic pizza crust, so I’m making it again as the base for our Friday night pizza. Yum! And if you want that classic golden, crisp crust–make sure you use a metal pan! It will make all the difference.
If you make this recipe and love it, I’d love it if you comment and review the recipe. It means the world to me!
Why You’ll LOVE This Sourdough Pickle Focaccia
- Fun Flavor The addition of pickle juice in the dough gives this focaccia a unique, savory tang that perfectly balances the richness of the olive oil and cheese.
- Perfectly Soft & Airy Texture Thanks to natural fermentation and proper stretch-and-fold technique, this focaccia bakes up with a light, fluffy crumb and those signature airy pockets.
- Crispy, Golden Crust A generous amount of olive oil ensures irresistibly crisp edges and a beautifully golden exterior.
- Beginner-Friendly Yet Impressive With simple steps and no kneading required, this recipe is approachable for beginners but delivers stunning, bakery-quality results every time.
Looking for more sourdough appetizers? Check these out!
- sourdough cheesy garlic butter naan
- sourdough cheesy pepperoni pull-apart bread
- sourdough fry bread
- sourdough pretzels
- sourdough brioche burger buns
Ingredients
- Active sourdough starter – ensure that you are using a very active and bubbly sourdough starter–this is what is going to give the focaccia its bubbly rise!
- Water – filtered water works best here
- Pickle juice – pour it straight out of the jar!
- Extra virgin olive oil – Use good-quality extra-virgin olive oil for the best flavor
- Bread flour
- Salt
- Shredded sharp cheddar cheese – you can play around with cheese flavors here. Use what you have or what sounds good–pepperjack, mozzarella, gouda all sound lovely.
- Pickle chips or diced pickles – You can chop them up small and immerse them within the dough if you’d like!
- Fresh dill – this complements the pickles and adds that perfect dilly flavor
Step-By-Step Instructions
In a large bowl, combine your active sourdough starter, warm water, pickle juice, and olive oil.
Stir in the bread flour and salt until all the flour is absorbed and you have a sticky, wet dough. This high-hydration texture is normal for focaccia and will give it a light, airy crumb.
With wet hands to prevent sticking, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat this 4–6 times. Cover and let the dough rest for 30 minutes.
After the first rest, repeat another 4–6 stretch and folds. If you have time, let it rest 30 minutes more and perform a third set—this helps strengthen the gluten for a better rise and texture.
Cover the dough and let it sit at room temperature for 4–6 hours, until it looks puffy, airy, and slightly domed.
Tightly cover the bowl with plastic wrap and refrigerate overnight. This slow fermentation develops flavor and improves the dough’s texture.
The next day, generously grease a 9×9-inch metal baking pan with olive oil. This prevents sticking and adds flavor to the crust.
Gently transfer the chilled dough into the prepared pan. Perform a “letter-style” fold in the pan: fold the right side over, then the bottom, left, and top.
Finally, fold the dough from the bottom as you flip it so the seam is down and the smooth side is facing up.
Cover and let it rise at room temperature for 3–5 hours, until very bubbly and spread to the edges of the pan.
The dough has visibly risen–it’s ready! Preheat your oven to 450°F. Drizzle olive oil liberally over the dough (I like to add a little bit more pickle juice at this time, too!).
Press your fingertips firmly into the dough to create dimples. Sprinkle the shredded cheddar evenly over the top, scatter pickle chips, and finish with fresh dill. I press the pickles in a bit, as well.
Bake for 30 minutes, until the focaccia is golden brown and crisp. Check with an instant-read thermometer—the center should be 205–210°F.
Allow the focaccia to cool slightly in the pan before slicing. Enjoy warm, with melty cheese, crisp edges, and a soft, airy interior.
Helpful Tips for the BEST Sourdough Pickle Focaccia
- Use an Active, Bubbly Starter Your starter should be at peak activity—doubled in size, bubbly, and slightly domed. This ensures a light, airy crumb and proper fermentation.
- Use a Metal Pan That’s what is going to provide that classic golden crispy bottom crust!
- Don’t Skip the Stretch and Folds Since this is a high-hydration dough, gluten development comes from stretch and folds instead of kneading. Take your time with each set—this is key for structure and those beautiful air pockets.
- Be Generous with Olive Oil Focaccia thrives on olive oil! Don’t be shy when greasing the pan or drizzling on top—it’s what creates that crispy, golden crust and rich flavor.
- Let It Get Really Bubbly Before Baking After the final rise in the pan, the dough should look very puffy with visible air bubbles. If it still looks dense, give it more time—this step makes all the difference in achieving that classic focaccia texture.
Equipment
- Large mixing bowl
- Kitchen scale
- Measuring cups and spoons
- Dough scraper or spatula
- Plastic wrap or reusable bowl cover
- 9×9-inch metal baking pan
- Pastry brush (optional, for oiling the pan)
- Kitchen thermometer
Storage Information
- Room Temperature (Best for Short-Term):
Store the focaccia in an airtight container or tightly wrapped at room temperature for up to 2 days. For best texture, keep it cut-side down or wrap slices individually to prevent drying out. - Refrigerator:
You can refrigerate for up to 4–5 days, but note that refrigeration can dry out the crumb slightly. Reheat before serving to bring back its soft, chewy texture. - Freezer (Best for Longer Storage):
Slice the focaccia and wrap pieces individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. - Reheating Tips:
- Oven: Warm at 350°F for 8–10 minutes until heated through and crisp on the edges
- Air fryer: Heat at 325°F for 3–5 minutes
- Microwave (quick option): 20–30 seconds, though this softens the crust
Sourdough Pickle Focaccia
Ingredients
- 125 g active sourdough starter bubbly (½ cup)
- 300 g warm water 1¼ cups
- 100 g pickle juice about ⅓ cup + 1 tablespoon
- 20 g extra virgin olive oil 1½ tablespoons
- 500 g bread flour 4 cups
- 10 g salt 1½ teaspoons
- 60 g extra virgin olive oil for greasing and topping (¼ cup)
- 75 g shredded sharp cheddar cheese ¾ cup
- 90 g pickle chips or diced pickles about ½–⅔ cup
- Fresh dill roughly chopped (2–3 tablespoons)
Instructions
Mix the Dough
- In a large mixing bowl, combine the sourdough starter, warm water, pickle juice, and extra virgin olive oil. Whisk until mostly combined. Add the bread flour and salt, then mix until fully incorporated and no dry flour remains.
- The dough will be very wet and sticky—this is exactly what you want for a light, airy focaccia.
First Set of Stretch and Folds
- Using wet hands, perform 4–6 stretch and folds or coil folds:
- Grab one side of the dough
- Stretch it upward
- Fold it over the center
- Rotate the bowl and repeat
- Cover and let the dough rest for 30 minutes.
Second (and Optional Third) Set of Stretch and Folds
- After 30 minutes, repeat another 4–6 stretch and folds.
- If time allows, let the dough rest another 30 minutes and perform a third set. This helps build gluten strength and improves the structure of your focaccia.
Bulk Fermentation
- Cover the bowl and let the dough rest at room temperature for 4–6 hours, or until it looks puffy, airy, and slightly domed.
Cold Fermentation
- Cover the bowl tightly with plastic wrap and refrigerate overnight.
Prepare the Pan (Next Day)
- Liberally coat the bottom and sides of a 9×9-inch metal baking dish with extra virgin olive oil (about 2 tablespoons).
Shape the Dough
- Gently pour the chilled dough into the prepared pan.
- Perform a letter-style fold directly in the pan:
- Fold the right side over the center
- Fold the bottom up over the dough
- Fold the left side over
- Fold the top down over the dough
- Then, from the bottom, fold the dough over itself as you flip it so the seam side is down and the smooth side is facing up.
- Cover with plastic wrap and let rise at room temperature for 3–5 hours, or until the dough has spread out in the pan and looks very bubbly.
Add Olive Oil, Dimple, and Top
- Preheat your oven to 450°F.
- Liberally drizzle extra virgin olive oil over the top of the dough (about 2 tablespoons). If you have a little extra pickle juice, I like to pour about an additional tablespoon over the dough at this time, too!
- Using your fingertips, press firmly across the surface to create deep dimples.
- Evenly sprinkle the shredded sharp cheddar cheese over the dough, followed by the pickle chips or diced pickles–I like to press the pickles down into the dough a bit. Finish with fresh dill.
Bake
- Bake for 25–30 minutes, or until deeply golden brown and crisp on top.
- The internal temperature should read 205–210°F when fully baked.
Cool and Serve
- Allow the focaccia to cool slightly before slicing. Serve warm for the best texture and flavor—the cheese will be melty, the edges crisp, and the crumb perfectly airy.
Notes
Storage Information
- Room Temperature (Best for Short-Term):
Store the focaccia in an airtight container or tightly wrapped at room temperature for up to 2 days. For best texture, keep it cut-side down or wrap slices individually to prevent drying out. - Refrigerator:
You can refrigerate for up to 4–5 days, but note that refrigeration can dry out the crumb slightly. Reheat before serving to bring back its soft, chewy texture. - Freezer (Best for Longer Storage):
Slice the focaccia and wrap pieces individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. - Reheating Tips:
- Oven: Warm at 350°F for 8–10 minutes until heated through and crisp on the edges
- Air fryer: Heat at 325°F for 3–5 minutes
- Microwave (quick option): 20–30 seconds, though this softens the crust
