Makes 1 loaf
3 teaspoons dry active yeast
1 tablespoon granulated sugar
1 cup lukewarm Southwest Pickle Chips pickle juice
3 cups all-purpose flour
1/4 teaspoon San Fran Sea Salt
3 tablespoons Gil’s Basil Extra Virgin Olive Oil, plus a little extra for drizzling
1/2 cup Southwest Pickle Chips, minced
1 teaspoon dried dill
Place yeast, sugar, and warm pickle juice in a bowl, stir to combine, and set aside to activate the yeast, about 5 minutes.
Place flour and salt in the bowl of a stand mixer fitted with the dough hook attachment, and stir to combine. Add yeasty pickle juice and olive oil, and stir on low, creating a shaggy dough. Add the minced pickle chips and dill, stir on low to combine, and slowly begin increasing the speed to medium to knead the dough. Knead the dough for about 6-10 minutes or until the dough is smooth and elastic.
Drizzle a large bowl with a little olive oil and transfer the dough to the bowl. Cover the bowl with plastic wrap and place in a warm spot to rise. Allow the dough to double in size, about 1 hour.
Drizzle an oven-proof Dutch oven or large cast iron pot with a little olive oil. Form the dough into a round loaf and place in the dutch oven, cover with the lid, and set aside to rise, again, for 30 minutes.
Preheat oven to 450°F. Place the covered pot in the oven and bake for 20 minutes. Remove the lid, return the pot to the oven, and continue to bake for 10-12 minutes or until the dough is golden brown. Remove from the oven and set aside to cool for 30 minutes before slicing and serving.