Day 1:

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.
2. Cover tightly and leave on the counter overnight.

Day 2:

1. 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.
2. Spread about half the olive oil onto the eighth sheet pan.
3. Drizzle some of the flour onto a work surface and pour the dough out onto it. It will be a very wet dough.
4. 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.
5. Brush the top with olive oil and cover with plastic wrap. Allow to rest for 2 hours.
6. After the first hour, start preheating the oven to 525°F.
7. 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!
8. When the dough is risen fully, use your fingertips to press and create the typical bumpy focaccia shape.
9. Spread the shallots onto the surface of the bread.
10. 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.
11. Bake at 525° for 20 minutes until fully cooked and browned.
12. Allow to cool for 10 minutes. Slice the bread and let everyone top their hot dog as they see fit.