Sourdough Pickle Focaccia
This sourdough pickle focaccia is a dilly, fluffy homemade bread made with pickle juice, topped with sharp cheddar, fresh dill, and crunchy pickles, and baked until golden and crispy. Perfect for sandwiches, snacking, or as a pizza crust.
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Servings: 10 slices
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 9x9-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
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 40g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 662mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 93IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1mg
Calories: 297kcal
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