Mozzarella Focaccia Recipe

Introduction

This focaccia bread is a flavorful twist on the classic Italian favorite, topped with tangy dill pickles and melted mozzarella cheese. Soft on the inside with a golden, crispy crust, it’s perfect for a snack or a unique appetizer.

Ingredients

• 1 cup warm water (105°F to 115°F)
• 1 teaspoon active dry yeast
• 2 tablespoons granulated sugar
• ⅓ cup (72 g) extra virgin olive oil
• 1 teaspoon Italian seasoning
• 2 teaspoons garlic (minced)
• 1 teaspoon kosher salt
• 2 ½ cups (312.5 g) all-purpose flour
• ¾ cup (172.5 g) sour cream
• ¼ cup (58 g) mayonnaise
• 2 tablespoons whole milk
• 1 teaspoon lemon juice
• 1 teaspoon garlic (minced)
• ½ teaspoon dill weed
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 25-30 dill pickle slices
• 2 cups (226 g) mozzarella cheese (shredded)
• Fresh dill (roughly chopped for garnish)

Instructions

1. Step 1: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it rest for 5 minutes until the mixture becomes foamy.
2. Step 2: In a small bowl, mix the extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. Set aside half of this oil mixture for later use.
3. Step 3: Pour half of the oil mixture into the yeast mixture, then add the all-purpose flour. Stir until combined to form a dough.
4. Step 4: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Step 5: While the dough rises, prepare the garlic sauce by combining sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, kosher salt, and ground black pepper in a medium bowl. Stir well.
6. Step 6: Preheat your oven to 450°F (232°C).
7. Step 7: Pour the reserved oil mixture into a 12-inch cast-iron skillet. Use a pastry brush or your fingers to coat the bottom and sides evenly.
8. Step 8: Transfer the risen dough into the skillet. Press it out toward the edges and use your fingers to create dimples all over the surface.
9. Step 9: Spread the prepared garlic sauce evenly over the top of the dough. Arrange the dill pickle slices over the sauce, then sprinkle the shredded mozzarella cheese on top.
10. Step 10: Bake the focaccia for 22-25 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned.
11. Step 11: Remove from the oven and garnish with roughly chopped fresh dill before serving.

Tips & Variations

• For extra flavor, try adding thin slices of red onion or a sprinkle of crushed red pepper flakes on top before baking.
• If you don’t have a cast-iron skillet, use a greased baking sheet and adjust baking time as needed.
• Swap out dill pickles for bread-and-butter pickles or even roasted vegetables for a different twist.

Storage

Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 5 days. Reheat in a 350°F oven for 5-7 minutes to restore its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, you can mix it directly with the dry ingredients and reduce the initial resting time.

Can I make this focaccia without the pickles?

Absolutely. The dill pickles add a nice tangy crunch, but you can omit them or replace them with other toppings like olives or sun-dried tomatoes for a different flavor.

Mozzarella Focaccia Recipe

Print Recipe

★★★★★

4.6 from 741 reviews

This delicious Focaccia Bread features a soft and fluffy crust infused with Italian seasoning and garlic, topped with a flavorful garlic sauce, dill pickle slices, and melted mozzarella cheese. Baked in a cast-iron skillet for a golden, bubbly crust, it’s perfect as a savory snack or appetizer garnished with fresh dill.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Dough

• 1 cup warm water (105°F to 115°F)
• 1 teaspoon active dry yeast
• 2 tablespoons granulated sugar
• ⅓ cup (72 g) extra virgin olive oil
• 1 teaspoon Italian seasoning
• 2 teaspoons garlic, minced
• 1 teaspoon kosher salt
• 2 ½ cups (312.5 g) all-purpose flour

For the Garlic Sauce

• ¾ cup (172.5 g) sour cream
• ¼ cup (58 g) mayonnaise
• 2 tablespoons whole milk
• 1 teaspoon lemon juice
• 1 teaspoon garlic, minced
• ½ teaspoon dill weed
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Toppings and Garnish

• 25–30 dill pickle slices
• 2 cups (226 g) shredded mozzarella cheese
• Fresh dill, roughly chopped for garnish

Instructions

1. Activate the yeast: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture rest for 5 minutes until it becomes frothy and activated.
2. Prepare the oil mixture: In a small bowl, mix together the extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. This mixture will add flavor to the dough and coating.
3. Combine oil and yeast mixtures: Pour half of the oil mixture into the activated yeast mixture and stir well. Set aside the remaining oil mixture for later use.
4. Add flour to form dough: Gradually add the all-purpose flour to the yeast and oil mixture, stirring until combined and a dough forms.
5. Let the dough rise: Transfer the dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. Prepare the garlic sauce: While the dough is rising, combine sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, kosher salt, and ground black pepper in a medium bowl. Mix thoroughly until smooth and well blended.
7. Preheat the oven: Set your oven to 450°F (232°C) to get it ready for baking the focaccia.
8. Grease the skillet: Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to evenly coat the bottom and sides of the skillet with the oil.
9. Shape the dough in the skillet: Transfer the risen dough into the prepared skillet. Press it gently with your fingers to spread it to the edges and create characteristic dimples across the dough surface.
10. Apply garlic sauce and toppings: Spread the prepared garlic sauce evenly over the dough. Layer the dill pickle slices evenly on top of the sauce, and then sprinkle the shredded mozzarella cheese generously over the pickles.
11. Bake the focaccia: Place the skillet in the preheated oven and bake for 22-25 minutes, or until the crust turns golden brown and the cheese is melted, bubbly, and slightly browned on top.
12. Garnish and serve: Remove the focaccia from the oven and sprinkle with roughly chopped fresh dill before serving for a fresh, herbaceous finish.

Notes

• Make sure the water used to activate the yeast is not too hot; 105°F to 115°F is ideal to avoid killing the yeast.
• Using a cast-iron skillet helps create a crisp crust and even baking.
• The dimples pressed into the dough help hold the garlic sauce and toppings while baking.
• This focaccia can be served warm as an appetizer or alongside your favorite soups and salads.
• Feel free to substitute pickles or cheese to suit your taste preferences.

Keywords: focaccia bread, garlic focaccia, Italian bread, pickles on bread, homemade focaccia, baked bread, skillet focaccia