Hotdog Focaccia

180 mins
Serves 1
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Directions

  1. 1Place flours, yeast, salt, honey, and olive oil in a large bowl. Pour in warm water and mix with a wooden spoon.
  2. 2Once the flour is wet, let the mixture sit for about 10 minutes.
  3. 3Mix again until the dough comes together and the flour disappears.
  4. 4Wet your hands and begin kneading the dough by pulling one chunk of dough up above the bowl, stretching it, then wrapping it around the rest of the dough. Repeat this about 8-10 times.
  5. 5Cover the dough with a towel and repeat the kneading process after 15 minutes.
  6. 6Cover the focaccia and let it sit for about 90 minutes until it roughly doubles in size.
  7. 7Using 1 tablespoon of olive oil, grease a 13x9 shallow baking pan.
  8. 8Place the focaccia dough into the pan and spread gently with your fingers.
  9. 9Cover the dough with another pan of equal or greater size (the dough needs room to rise) and let it rise in a warm place for another 90 minutes.
  10. 10To make spiral hotdogs, place a hotdog on a skewer. On a cutting board, spin the skewer, using a sharp knife to pierce the hotdog as you spin, working in a vertical fashion from top to bottom.
  11. 11Remove the hotdog from the skewer and set it aside.
  12. 12Preheat the oven to 450 degrees Fahrenheit.
  13. 13Pour about 1 tablespoon of olive oil on the focaccia.
  14. 14Using your hands, press down into the dough, creating dimples.
  15. 15Evenly space the 5 hotdogs on the focaccia.
  16. 16Sprinkle the focaccia with cheese, if desired.
  17. 17Bake for about 20-25 minutes at 450 degrees Fahrenheit.
  18. 18Cool, slice, and serve with hotdog fixings.

Ingredients

  • 2 cups bread flour
  • 1.125 tsp instant dry yeast
  • 1 tsp salt
  • 1 tsp honey
  • 1 cup warm water
  • 1 tbsp extra virgin olive oil
  • 5 long beef hotdogs
  • shredded cheddar cheese

Equipment

large bowlwooden spoontowel13x9 baking panskewersharp knifeoven

Tips

  • The spiral technique on the hotdogs ensures an even cook and more room for toppings.
  • The focaccia should be hard to the touch and golden brown on the outside when baked.
  • Cool the focaccia before slicing and serving with hotdog fixings like mustard and pickle de gallo.
  • Focaccia is usually an overnight process, but this recipe is a 3-hour recipe.
  • Don't bake all day on the Fourth of July because you can have this 3-hour recipe on the Fourth of July.
  • Use mustard and pickle de gallo as toppings if desired.