1. Finely chop the dill pickle and blot it with a paper towel. Set aside.
2. Proof the yeast by sprinkling yeast and 1 teaspoon sugar over 1/2 cup of pickle juice (or the pickle/water mixture). Let it sit for about 10 minutes until frothy.
3. Pour the yeast mixture into a mixing bowl. Using a mixer with a flat paddle attachment, combine the yeast mixture with olive oil, 1 tablespoon sugar, 2 cups flour, remaining pickle juice, and salt.
4. Gradually add the remaining flour, 1/4 cup at a time, while mixing on low speed. Switch to a dough hook and knead on medium speed. Add in the chopped dill pickle and dried dill weed. Continue kneading for 6-10 minutes or until the dough is smooth and elastic.
5. If the dough is too moist, add flour a tablespoon at a time. If the dough is dry, add warm water, a tablespoon at a time.
6. Transfer the dough to a greased bowl and let rise until doubled, about 1 hour. Punch down the dough.
7. Shape the dough into a round loaf and place it in a greased Dutch oven. Cover with a lid and let it rise for 30 minutes.
8. Meanwhile, preheat the oven to 450°F.
9. Once the dough has risen, place the Dutch oven with the lid on in the oven and bake for 20 minutes.
10. Remove the lid and continue baking for another 10-15 minutes, until the bread reaches an internal temperature of about 200°F.
11. Carefully remove the loaf from the Dutch oven and let it cool on a cooling rack for about 30 minutes before slicing.

Alternate method (Bread Machine):

1. Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the dough setting and press start. Add the chopped pickle during the “add-in” cycle.
2. Check the dough, it should form a smooth ball. If it’s too moist, add flour; if it’s too dry, add warm water.
3. Once the dough cycle finishes, remove it from the pan and form it into an oval. Let it rest for 10 minutes.
4. After resting, fold the dough as instructed (see the original recipe) and let it rise on a baking pan dusted with cornmeal or lined with a silicone mat for about 20 minutes.
5. Preheat the oven to 400°F and bake for 20-25 minutes until browned.