Gluten-Free Chicago Hot Dog Focaccia

Name: Gluten-Free Chicago Hot Dog Focaccia
Prep time: 30 min
Cook time: 26 min
Total time: 146 min
Ingredients: 260 g Caputo Fioreglut Gluten-Free Flour (2 cups); 6 g instant yeast (2 teaspoons); 6.25 g granulated sugar (1 ½ teaspoons); 6 g kosher salt (1 teaspoon); 240 g warm water (1 cup, 120–130°F); 21 g extra virgin olive oil (1 ½ tablespoons); 14 g extra virgin olive oil (1 tablespoon – for greasing the pan); 14 g extra virgin olive oil (1 tablespoon – for drizzling after the rise); 1 teaspoon poppy seeds; 6 gluten-free beef hot dogs (crosshatched); 7 g extra virgin olive oil (½ tablespoon - for drizzling over hot dogs); ½ teaspoon flaky sea salt; 2 tablespoons yellow mustard; 2 tablespoons chopped white onion; 2 tablespoons neon green relish; 12 sport peppers; 6 tomato slices (halved); 6 dill pickle wedges; Celery salt (to taste)

Gluten-free focaccia hot dogs topped with classic Chicago-style toppings like sport peppers, tomato, and relish.

Since being diagnosed with celiac disease, I spent a long time skipping the bun when it came to hot dogs. Most gluten-free buns fall apart the moment you take a bite. They’re dry, crumbly, and nothing like the real thing.

I’ve since worked out a gluten-free hot dog bun that actually holds up, but for a Chicago-style dog, I wanted something a little more fun, which is where this focaccia comes in. This gluten-free Chicago hot dog focaccia changes everything.

It’s chewy, golden, and sturdy enough to hold all the bold, classic toppings without falling apart. From neon green relish to sport peppers and dill pickles, this is my go-to for summer gatherings and game day spreads. All the flavor of a Chicago-style dog, baked into a beautiful gluten-free focaccia.

Why You’ll Love this Recipe

Bold and nostalgic. All your favorite Chicago-style toppings on a crispy, chewy gluten-free base.
No kneading required. Just mix, rise, and bake! It’s perfect for busy days or last-minute hosting.
No sad, crumbly buns. Let’s be honest, most gluten-free hot dog buns are dry, crumbly, and fall apart halfway through the first bite. This focaccia solves that. It’s sturdy, chewy, and holds up beautifully to all the classic Chicago-style toppings.
Crowd-approved. A fun and unexpected way to serve hot dogs that impresses gluten-free and gluten-full guests alike.

If you’re loving this hot dog version, try my classic gluten-free focaccia or gluten-free focaccia pizza for more savory spins, or go sweet with my gluten-free blueberry crumble focaccia.

Ingredients

TIP

I buy my Caputo Fioreglut Gluten-Free Flour at Brick Oven Baker (affiliate code), which is where I’ve found it to be the cheapest. Use code MEGAN for 10% off!

Ingredient Notes

Caputo Fioreglut Gluten-Free Flour – This flour is a must for this recipe and there are no substitutions. It’s made with gluten-free wheat starch, which is specially processed to remove gluten to under 20 parts per million (ppm), meeting FDA and EU gluten-free labeling standards. It’s what gives this focaccia its airy crumb and chewy texture. Important Note: This flour is NOT safe for anyone with a wheat allergy. But for those with celiac disease, like me, it’s an absolute game-changer.
Instant Yeast – Also called rapid-rise or quick-rise yeast. No need to proof it first. Just mix it right into the dry ingredients. Most are gluten-free, but there are a few that are not (for example Red Star Platinum, Platinum Instant Sourdough and Organic Instant Yeast are NOT gluten free), so be sure to double check!
Olive Oil – Use extra virgin olive oil for best flavor. It’s going to seem like a lot of olive oil and you aren’t wrong, but this is focaccia after all! It’s needed for flavor and to crisp up the focaccia.
Hot Dogs – Most hot dogs are gluten-free, but always check the label to be certain. I just went with a regular length instead of a bun-length. Use all-beef hot dogs for a classic Chicago-style flavor. Score your hot dogs to help prevent them from bursting in the oven. I like to crosshatch mine for extra texture and visual appeal.
Yellow Mustard & Relish – Chicago-style dogs call for classic yellow mustard and neon green sweet relish, the brighter the better! No ketchup, of course. We’re staying true to tradition here.
Sport Peppers – These little pickled peppers bring the heat. If you can’t find sport peppers, you can sub in sliced pickled jalapeños or banana peppers for a similar vibe. Just be sure they’re gluten-free (many are, but always check!). I used the Vienna brand for a true Chicago-style dog.
Pickles & Tomatoes – Use fresh, crisp dill pickle spears (cut into thinner wedges if needed) and juicy tomato slices, halved to fit the shape of each slice. They bring brightness and crunch that balance the richness of the focaccia. I prefer the pickles that you find in the refrigerated section of the grocery store. Grillo is a favorite of mine.
Celery Salt – This finishing touch ties all the toppings together and adds that signature deli flavor. Find in the spice section at your grocery store.

Recipe FAQs

Can I use a different gluten-free flour?

No. This recipe was specifically developed for Caputo Fioreglut. Other gluten-free flours won’t produce the same rise, chew, or structure. If you use a different flour, the dough may turn out too dense and gummy.

Is Caputo Fioreglut safe for celiac?

Yes, it contains gluten-free wheat starch that’s processed to remove gluten to below 20 parts per million, meeting both U.S. and EU gluten-free labeling standards. I have celiac and use it regularly with no issues. That said, it’s not safe for those with a wheat allergy, so always read the label.

Expert Tips

Use a food scale. Weighing your ingredients (especially the flour and water) ensures consistent results, since Caputo Fioreglut is sensitive to hydration levels.
Grease your hands. This dough is sticky (that’s normal!). Lightly oil your hands when spreading and dimpling the dough to prevent sticking.
Score the hot dogs in a criss-cross pattern before baking. It keeps them from splitting in the oven and gives you crispy, ridged edges that catch all the toppings later.
Only top what you’ll eat. Add mustard, relish, tomatoes, and other toppings right before serving. They don’t store well once applied.

Storage Instructions

Let the hot dog focaccia cool completely after baking, then slice and store in an airtight container in the refrigerator for up to 3 days. Because this recipe includes hot dogs, it should not be left at room temperature after baking. Only add toppings to the slices you plan to eat right

To reheat, place on a baking sheet and warm in a 350°F (175°C) oven or air fryer for 5–8 minutes until heated through and crisp around the edges. away.

Make Ahead Tips

You can make the focaccia earlier in the day, then slice and store it plain. Right before serving, reheat and let guests build their own. It’s a fun, hands-off way to serve at parties or casual get-togethers.

You can also prep the dough up to 8 hours ahead and let it rise in the refrigerator. Once risen, leave it at room temperature for about 30 minutes and then dimple and top with poppy seeds and oil and bake as directed.

Gluten-free Chicago hot dog focaccia served with traditional toppings like relish, onions, and pickles.

Serving suggestions

This gluten-free hot dog focaccia is a conversation starter, perfect for game day or summer cookouts.

Serve it as:

A main dish with a side of chips, roasted red potato salad, or dill cabbage slaw
A fun appetizer sliced into smaller squares for sharing
A build-your-own station, with the focaccia and toppings set out for a crowd-friendly, DIY moment

It pairs well with cucumber lemonade, grilled corn, or any classic cookout sides, like my watermelon cucumber salad.