Dill Pickle Focaccia

• 3/4 cup warm water (105u0b0F to 110u0b0F)
• 1/4 cup pickle juice, warmed (105u0b0F to 110u0b0F)
• 2 teaspoons granulated sugar
• 1 (1/4-oz.) envelope active dry yeast
• 2 3/4 cups (about 11 3/4 oz.) all-purpose flour
• 1 tablespoon chopped fresh dill
• 3/4 teaspoon kosher salt
• 3/4 teaspoon coarsely ground black pepper
• 3 tablespoons olive oil, divided
• 1 1/2 ounces white Cheddar cheese, grated (about 1/3 cup)
• 2 large dill pickles, chilled, quartered and sliced

1. Combine warm water, warm pickle juice, sugar, and yeast in a medium bowl or measuring cup. Let stand 10 minutes.
2. Meanwhile, whisk together flour, dill, salt, and pepper in a medium bowl. Add pickle juice mixture and 2 tablespoons of the oil; stir until combined and dough begins to pull away from sides of bowl. Turn dough out onto a lightly floured surface, and knead until smooth and stretchy.
3. Drizzle 1 teaspoon of the oil in a medium bowl; add dough, and turn to coat. Cover with plastic wrap coated with cooking spray, and let stand in a warm place until dough has doubled in size, about 35 minutes.
4. Preheat oven to 425u0b0F. Remove plastic wrap, and punch down dough. Place on a lightly oiled 18- x 13-inch rimmed baking sheet. Press and stretch dough to edges of baking sheet. Cover with plastic wrap lightly coated with cooking spray, and let stand in a warm place 15 minutes.
5. Remove plastic wrap. Using the end of a wooden spoon, make indentions evenly over dough. Top evenly with cheese and pickles, and drizzle with remaining 2 teaspoons oil. Bake until lightly golden and cooked through, 15 to 20 minutes.

warm water, pickle juice, sugar, active dry yeast, flour, dill, kosher salt, ground black pepper, olive oil, cheddar cheese, dill pickles

Taken from www.myrecipes.com/recipe/dill-pickle-focaccia (may not work)