Hot Dog Focaccia With Chili Cheese Dip
This hot dog focaccia with chili cheese dip is a fun, crowd-pleasing mashup that combines fluffy, olive oil-rich focaccia bread with juicy hot dogs baked right into the dough. Topped with melted cheddar and served with a creamy, savory chili cheese dip, it delivers bold, comforting flavors in every bite. The long-rise dough creates a light, airy texture with crisp golden edges, while the hot dogs bake into perfectly portioned, bun-like strips. It’s a playful twist on classic cookout flavors, all baked into one shareable dish.
Tasty Team
Total Time
11 hr 35 min
11 hr 35 min
Prep Time
20 minutes
20 min
Cook Time
55 minutes
55 min
Total Time
11 hr 35 min
11 hr 35 min
Prep Time
20 minutes
20 min
Cook Time
55 minutes
55 min
Ingredients
for 5 servings
Focaccia Dough:
- 2 ¾ cups bread flour
- 1 ¾ teaspoons instant yeast
- 1 ½ teaspoons kosher salt
- 1 ½ cups water
- 1 teaspoon honey
- 6 tablespoons extra-virgin olive oil, divided, plus more for hands
- ½ cup shredded cheddar cheese, plus more for garnish
- 5 Jumbo hot dogs
- chopped scallion, for garnish
- Sliced jalapeño chile, for garnish
Chili Cheese Dip:
- 1 (15-ounce) can HORMEL® Chili No Bean
- 4 oz cream cheese, softened
- ¾ cup shredded cheddar cheese
- ¼ cup beef stock
Preparation
- Make the focaccia dough: Whisk together the flour, yeast, and salt until in a large bowl evenly combined. Add the water and honey; stir together using a rubber spatula until a sticky, shaggy dough forms and no dry streaks remain.
- Pour 3 tablespoons of the olive oil into the bottom of a large bowl. Transfer the dough to the bowl, and turn to coat completely. Cover and refrigerate until doubled in size and very bubbly, at least 8 hours or up to 24 hours.
- Grease the bottom and sides of a 10 x 8-inch baking pan with 2 tablespoons of the olive oil. Set aside.
- Remove the dough from the refrigerator, and uncover. Using your hands, and keeping the dough in the bowl, gently lift and fold the edges of the dough toward the center a few times to shape it into a loose ball, 6–8 folds total. Transfer the dough to the prepared baking pan, pouring any remaining oil from the bowl over the top. Flip the dough once or twice in the pan so all sides are lightly coated in the oil.
- Let rise, uncovered, in a warm spot until doubled in size and puffy, 2–3 hours.
- Preheat the oven to 425°F (220°C). Lightly oil your hands, and stretch the dough inside the baking pan to fit the against the sides as needed. Drizzle the surface with the remaining 1 tablespoon olive oil. Using your fingers, press deep dimples all over the surface. Sprinkle evenly with the cheddar cheese. Lightly score the hot dogs with shallow diagonal cuts (about ¼ inch deep), then nestle them across the top of the dough, pressing gently into the dough.
- Bake for 25–30 minutes, until the dough is deep golden and crisp around the edges. Remove the focaccia from the oven, and let it cool slightly, about 10 minutes.
- Meanwhile, make the chili cheese dip: Place the canned chili, cream cheese, cheddar cheese, and beef stock in a saucepan. Cook over medium-low heat, stirring occasionally, until fully melted, smooth, and combined, 5–7 minutes.
- Garnish the focaccia with the scallions, jalapeños, and additional cheddar cheese.
- Using a sharp knife, slice the focaccia evenly into 5 portions so each hot dog sits in its own strip surrounded by bread. Serve warm alongside the chili cheese dip for dipping.
- Enjoy!
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