Hotdog Focaccia
Directions
- 1Place flours, yeast, salt, honey and olive oil mix in a large bowl. Pour in warm water and mix with a wooden spoon.
- 2Once the flour is wet, let the mix sit for about 10 minutes.
- 3Mix again until dough comes together and flour disappears.
- 4Wet your hands and begin kneading the dough. Pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. Turn the bowl 45 degrees. Repeat this about 8-10 times.
- 5Cover the dough with a towel, repeat this process after 15 minutes.
- 6Cover the Focaccia, and let it sit for about 90 minutes. The focaccia should roughly double in size.
- 7Using 1 tbsp of olive oil, grease a 13x9 (shallow, like a baking sheet) pan.
- 8Place your focaccia dough into the pan and spread gently with your fingers.
- 9Cover the dough with another pan of equal or greater size and let the dough rise in a warm place for another 90 min.
- 10Place a hotdog on a skewer. On a cutting board, spin the skewer, using a sharp knife, pierce the hotdog as you spin. Work in a vertical fashion, top to bottom.
- 11Remove hotdog from the skewer and set to the side.
- 12Preheat oven to 450 degrees Fahrenheit.
- 13Pour about 1 tbsp of olive oil on the focaccia. Using your hands, press down into the dough, creating dimples.
- 14Evenly space 5 hotdogs on the focaccia.
- 15Sprinkle the focaccia with cheese, if desired.
- 16Bake for about 20-25 minutes at 450 degrees. Focaccia should be hard to the touch and golden brown on the outside.
- 17Cool, slice and serve with all your 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
- Cheddar cheese, shredded
Equipment
large bowlwooden spoonbaking sheet (13x9 shallow pan)skewersharp knifecutting boardoven
Tips
- The spiral cutting technique on hotdogs provides an even cook and more room for toppings.
- This recipe uses a 3-hour process for focaccia, unlike traditional overnight methods, making it quicker for special occasions like the Fourth of July.
- Ensure the focaccia is hard to the touch and golden brown after baking.
- Serve with your favorite hotdog fixings like mustard and pickle de gallo.
- The hotdog focaccia is better than any hotdog bun you can buy from the store due to its crunch, floof, and flavor.
- Place hotdogs on a skewer for easier spiral cutting. Work vertically from top to bottom while spinning the skewer and piercing the hotdog with a knife.
- The focaccia dough needs to rise in a warm place, covered, for optimal results. Ensure it roughly doubles in size during the initial 90-minute rise and again during the second 90-minute rise after being placed in the pan.
- When creating dimples in the dough, gently press down with your fingers after pouring olive oil on the focaccia.
- Cool the focaccia before slicing and serving to ensure the best texture and maintain its shape.
- Consider adding various toppings to enhance the flavor, such as mustard and pickle de gallo as suggested in the video.
- The recipe offers a creative and practical way to combine hotdogs with focaccia, making it a unique and satisfying meal option.
- Make sure to grease the baking pan with olive oil before placing the focaccia dough.
- When mixing the dough, allow it to sit for about 10 minutes after combining wet ingredients with dry ingredients, then mix again until the dough comes together and the flour disappears.
- After the first mix, wet your hands and knead the dough by pulling a chunk up, stretching it, and wrapping it around the rest of the dough, repeating about 8-10 times and turning the bowl 45 degrees each time.
- Repeat the kneading process after 15 minutes of the first cover for better dough development.
- The dough for focaccia requires ample space to rise, so cover it with a pan of equal or greater size during the second rising period.
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