🍕 Cheeseburger Sourdough Focaccia with Pickle Juice
Why this works
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Pickle juice adds acidity and that classic cheeseburger tang
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Sourdough gives depth and chewy texture
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Cheese + toppings make each bite feel like a burger
🥖 Ingredients
For the Dough
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300 g (about 1⅓ cups) active sourdough starter (fed and bubbly)
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450 g (about 3½ cups) bread flour
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150 g (about ¾ cup) pickle juice (from dill pickles)
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150 g (about 2⁄3 cup) warm water
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10 g (2 tsp) salt
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2 tbsp olive oil (plus extra for the pan)
Toppings
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1–1½ cups shredded cheddar cheese
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½–1 cup shredded mozzarella
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½ cup diced or crumbled cooked bacon (optional)
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½–¾ cup diced onions
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½–¾ cup diced tomatoes (drained so dough doesn’t get soggy)
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½–3⁄4 cup chopped pickles (or whole pickle slices)
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Optional: sesame seeds (like a burger bun!)
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Optional: mustard drizzle and/or ketchup swirl after baking
🥣 Instructions
1) Mix the Dough
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In a large bowl, combine sourdough starter, pickle juice, and warm water. Stir until smooth.
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Add bread flour and salt. Mix until all flour is hydrated.
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Add olive oil and mix until incorporated. Dough will be sticky — that’s good.
2) Bulk Fermentation (First Rise)
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Cover and let rise at room temperature 4–6 hours, folding every 30–45 minutes for the first 2 hours.
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To fold: wet your hand, lift one side of dough, fold over. Rotate bowl and repeat 3–4 times.
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3) Prepare the Pan
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Generously oil a 9×13-inch (or similar) baking pan with olive oil.
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Gently transfer dough to the pan — don’t deflate all the air.
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Cover and let rest 30–45 minutes.
4) Dimple & Top
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Press your fingers into the dough to make deep dimples.
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Drizzle with a little olive oil so cheese + toppings stick.
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Sprinkle on:
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cheddar + mozzarella
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onions
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bacon (if using)
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tomatoes
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pickles
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sesame seeds
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5) Final Rise
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Let the topped dough rest 30–45 minutes (it will puff slightly).
6) Bake
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Preheat oven to 425°F (220°C).
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Bake 18–25 minutes, until the edges are golden and cheese is melty and bubbly.
7) Finish
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Let cool 5–10 minutes.
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Optional: drizzle mustard and ketchup lines over focaccia to mimic cheeseburger sauce.
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Slice into squares.
🍽 Serving Suggestions
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Serve with extra pickle spears
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Add burger sauce (ketchup + mustard + mayo + relish)
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Dip in garlic butter for extra decadence
🍔 Tips for Best Results
🔹 Don’t overdo pickle juice — too much acidity can weaken the dough structure.
🔹 If dough feels too slack, add a tablespoon or two of flour during handling.
🔹 Use shredded cheese so it melts evenly into the bread.
🔹 Want more burger vibe? Add drizzle of ranch or special sauce after baking.
If you want, I can give you a no‑sourdough (fast yeast) version ready in under 3 hours — just say the word!