Description
Sourdough Pickle Focaccia brings together tangy pickles and sharp cheddar in a moist, airy bread. Perfect for quick dinners or snacking, this recipe is simple yet flavorful, catering to all bread lovers who crave homemade goodness.
Ingredients
Scale
- 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
- In a large mixing bowl, combine the sourdough starter, warm water, pickle juice, and extra virgin olive oil. Whisk until mostly mixed.
- Add the bread flour and salt, then stir until fully combined and no dry flour remains.
- The dough will be very wet and sticky—this is ideal for a light, airy focaccia.
Notes
Feel free to adjust the amount of pickles according to your taste.
Goes great with soups or as a sandwich base.
Allow the dough to rest longer for added flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 0 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg