In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

In a separate bowl, combine olive oil, Italian seasoning, garlic, and salt.

Add half of the oil mixture to the yeast mixture. Reserve the rest.

Stir in flour until a dough forms. Transfer to a greased bowl, cover, and let rise for 1 hour.

Meanwhile, prepare the sauce by mixing sour cream, mayonnaise, milk, lemon juice, garlic, dill, salt, and pepper until smooth.

Preheat oven to 450°F (232°C).

Pour remaining oil mixture into a cast-iron skillet and coat evenly.

Press dough into the skillet and create dimples using your fingers.

Spread the sauce over the dough evenly.

Arrange dill pickle slices on top, then sprinkle with mozzarella cheese.

Bake for 22–25 minutes until golden brown and bubbly.

Garnish with fresh dill and serve warm.

This Dill Pickle Focaccia Bread is best enjoyed fresh out of the oven.