THE STORY
Two house obsessions in one pan.
This is exactly what the name promises: pickle flavor pushed into the browned edges and airy middle of focaccia. Mozzarella melts into the top, Parmesan adds a salty crust, and the garlic-dill butter goes on after baking so it stays loud.
The small detail that decides the texture is not glamorous—dry the pickles thoroughly. That keeps the top from steaming and lets the dough stay crisp. Serve it with wings, split it for sandwiches, or put the pan down and let it disappear on its own.
Method
Mix.Combine warm water, yeast, and sugar. Add flour, salt, and 2 tablespoons olive oil; mix until a shaggy dough forms.
Fold.Rest 10 minutes, then perform 2–3 stretch-and-folds over the next 30 minutes.
Rise.Cover and leave in a warm place until puffy and nearly doubled, about 2–3 hours.
Move to the pan.Generously oil a 9 × 13-inch pan with 3 tablespoons olive oil. Transfer the dough and gently stretch toward the corners. Rest 30–45 minutes.
Make the garlic butter.Combine melted butter, garlic, dill, garlic powder, and black pepper.
Dimple and top.Dimple with oiled fingers and drizzle with the remaining olive oil. Add mozzarella, half the Parmesan, and the dried pickle slices.
Bake.Bake at 425°F for 25–30 minutes, until deeply golden and crisp around the edges.
Finish.Brush with garlic butter, add the remaining Parmesan and flaky salt, and drizzle lightly with ranch if desired.
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