Combine warm water, active dry yeast, and granulated sugar in a bowl. Let it rest for 5-10 minutes until frothy.

In another bowl, whisk olive oil, Italian seasoning, minced garlic, and kosher salt. Mix with the yeast mixture and gradually stir in all-purpose flour until a shaggy dough forms.

Transfer dough to a greased bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.

Whisk together sour cream, mayonnaise, whole milk, lemon juice, dill weed, kosher salt, and black pepper until smooth.

Preheat your oven to 450°F (230°C).

Coat a skillet or baking sheet with olive oil.

After rising, punch down the dough and transfer it to the oiled skillet. Stretch and press into corners while dimpling the surface.

Spread the sauce over the dough, layer with dill pickle slices, followed by shredded mozzarella cheese.

Bake for 22-25 minutes until golden brown and cheese is bubbling.

Let the focaccia cool slightly, then garnish with fresh dill, slice, and serve.