Hot Dog Focaccia
This recipe features a homemade no-knead focaccia bread topped with hot dogs and smothered in all your favorite toppings.
![](https://carrotseedkitchen.com/wp-content/uploads/2024/06/Screenshot-2024-06-24-at-10.24.37-AM-1024x682.png)
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Hot Dog Focaccia
Description
Serves: 6
It’s best to use an eighth sheet pan for this recipe – we recommend our Nordic Ware brand!
Ingredients
Scale
Day 1:
- 300 grams of bread flour, about 2.5 cups
- 2 teaspoons kosher salt
- 2/3 teaspoon instant dry yeast
- 1 1/4 cups water
Day 2:
- 1/4 cup sweet pickle relish
- 1/4 cup olive oil (we suggest our Olivelle Maplewood Bacon or Caramelized Garlic!)
- 1/4 cup flour
- 1 small shallot diced
- 6 hot dogs
Topping Suggestions:
- Mustard
- Pickles
- Pickled jalapenos
- Any other favorite hot dog toppings
Instructions
Day 1:
- Mix the day 1 ingredients together in a large bowl. The bowl should be at least 3 times the size of the mixed ingredients to allow for rising.
- Cover tightly and leave on the counter overnight.
Day 2:
- Add the relish to the dough mixture. Gently fold the dough over itself a few times, deflating and mixing the relish into the dough, but not over-mixing it.
- Spread about half the olive oil onto the eighth sheet pan.
- Drizzle some of the flour onto a work surface and pour the dough out onto it. It will be a very wet dough.
- Fold the dough ball onto itself a few times, utilizing the dry edges of the dough from the counter. When you have a somewhat decent-looking dough ball, flip it onto the sheet pan, seam side down. Spread it out with the palm of your hand a bit so it is even in the pan. As it rises, it will spread out more.
- Brush the top with olive oil and cover with plastic wrap. Allow to rest for 2 hours.
- After the first hour, start preheating the oven to 525°F.
- Spiral the hot dogs by starting at one end of your cutting board and inserting a knife about 1/3 of the way into a hot dog at one end at a 45 degree angle. Gently roll the hot dog along the cutting board moving the knife as you go creating the spiral cut. There is an alternative method I have linked above if you need more help!
- When the dough is risen fully, use your fingertips to press and create the typical bumpy focaccia shape.
- Spread the shallots onto the surface of the bread.
- Press the 6 hot dogs into the bread, making sure to press them well into the bread so that there is dough between each dog. Make sure they are spread evenly.
- Bake at 525° for 20 minutes until fully cooked and browned.
- Allow to cool for 10 minutes. Slice the bread and let everyone top their hot dog as they see fit.
Notes
Recipe and photos courtesy of thefoodinmybeard.com.
![](https://carrotseedkitchen.com/wp-content/uploads/2024/06/Screenshot-2024-06-24-at-10.49.00-AM-1024x682.png)
![](https://carrotseedkitchen.com/wp-content/uploads/2024/06/Screenshot-2024-06-24-at-10.48.40-AM-1024x680.png)