The Perfect Pickle Focaccia

Ingredients

For the dough:

  • 3¾ cups (500g) tipo1000 flour
  • 2 tsp kosher salt
  • 2¼ tsp (1 packet) instant yeast
  • 1⅔ cups warm water
  • ¼ cup Oolio (plus more for pan & topping)

Toppings:

  • 1 handful of Good Girl Snacks Hot Girl Pickles (Original Dill flavor)
  • Extra Oolio for drizzling
  • Flaky salt

The Perfect Pickle Focaccia

Crispy edges. Fluffy center. Golden Oolio drizzle. And yes — topped with Hot Girl Pickles. It’s the focaccia of your salty, briny dreams & Hot girls know: the secret’s in the crunch.

Directions (OOLIO style):

2 hours
Easy
4 Servings

Step 1: Make your dough.
In a large bowl, mix warm water, yeast, and a splash of Oolio. Let it sit 5–10 min until bubbly. Add flour and salt. Mix with a wooden spoon or hands until shaggy dough forms.

Step 2: Let it rest.
Cover with a damp towel and let rise for 1.5–2 hours in a warm spot, until doubled in size and jiggly.

Pro tip: For even better flavor, cover and refrigerate the dough overnight. Let it come to room temp (about 30–45 min) before moving to the next step.

Step 3: Prep your tray.
Generously coat a sheet tray with Oolio. Transfer dough to the pan and gently stretch it out. Let it rest again for 20–30 minutes.

Step 4: Add the hot girls.
Use your fingers to dimple the dough all over. Drizzle with OOLIO, then top with sliced Hot Girl Pickles 

Step 5: Bake it.
Bake at 425°F (220°C) for 20–25 minutes, until golden brown and crisp around the edges.

Step 6: Serve + dip.
Let cool slightly. Finish with flaky salt and another swirl of Oolio. Serve warm — preferably with a small dish of olive oil for dipping.

Why we love it:

This is the kind of unexpected match that just works — the briny tang of dill pickles meets the rich warmth of golden olive oil, all baked into a cloud-soft, crispy-edged focaccia. It’s playful, punchy, and quietly addictive. A little bit bold, a little bit dreamy… and absolutely worth making on repeat.