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

Hosting friends for game day or just craving something a little nostalgic and a lot fun? This gluten-free Chicago hot dog focaccia is your new party trick. All the bold toppings of a classic Chicago dog, baked into a fluffy, chewy focaccia base that happens to be gluten-free. It’s whimsical. It’s hearty. And yes—it will absolutely be the first thing gone from your table.
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Prep Time 30 minutes
Cook Time 26 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 26 minutes
Servings 6 servings

Ingredients

For the Dough (Half Batch of My Same-Day Gluten-Free Focaccia)

  • 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

For the Pan & Dimpling:

  • 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

Before Baking:

  • 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

Chicago-Style Toppings (After Baking):

  • 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

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 260g Caputo Fioreglut Gluten-Free Flour, 6g instant yeast, 6.25g granulated sugar, and 6g salt. Whisk to combine. Add 240g warm water and 42g olive oil. Mix on medium speed for 4 minutes until the dough is thick and sticky.
    Soft gluten-free focaccia dough freshly turned out onto an oiled baking sheet before being shaped.
  • Line a 1/8 sheet pan (6.5 x 9.5 inches) with parchment paper. Grease the pan with 14g (1 tablespoon) olive oil.
  • Transfer the dough to the pan and gently spread it to the edges with oiled hands.
    Gluten-free focaccia dough spread into an oiled sheet pan, ready for dimpling.
  • Cover and let rise in a warm place for 1 to 1.5 hours, until doubled in size and puffy.
    Risen gluten-free focaccia dough in a baking pan, puffy with visible bubbles and a drizzle of olive oil.
  • While the dough is rising, crosshatch the hot dogs by making shallow diagonal cuts in both directions.
    Raw hot dogs crosshatched with a knife on a wooden cutting board, ready to be baked into focaccia.
  • Preheat the oven to 425°F (220°C) in the last 30 min of the rise. Once risen, drizzle with 14g (1 tablespoon) olive oil and use oiled fingers to dimple the surface.
    Gluten-free focaccia dough with visible dimples pressed into the surface, glistening with olive oil.
  • Sprinkle with 1 teaspoon poppy seeds.
    Gluten-free focaccia dough sprinkled with poppy seeds and olive oil just before baking.
  • Gently press the hot dogs into the dough. Drizzle with ½ tablespoon olive oil and sprinkle with flaky sea salt.
    Unbaked gluten-free focaccia topped with scored hot dogs and poppy seeds, ready to go into the oven.
  • Bake for 23–26 minutes, or until puffed and crisp around the edges. Let cool slightly in the pan.
    Close-up of golden-brown gluten-free hot dog focaccia with crispy, crosshatched hot dogs nestled in olive oil–rich bread.
  • Slice into 6 individual servings. Top each piece with mustard, onion, relish, tomato halves, pickle wedges, sport peppers, and a sprinkle of celery salt.
    Close-up of a Chicago-style gluten-free hot dog focaccia slice topped with pickle, tomato, onion, and mustard.

Notes

  • Caputo Fioreglut Gluten-Free Flour contains gluten-free wheat starch and is tested to below 20 ppm gluten. It’s safe for most people with celiac disease, but not suitable for those with a wheat allergy.
  • I always recommend baking by weight, especially with gluten-free flours. But for convenience, I’ve included volume measurements too.
  • Focaccia is best the day it’s made, but leftovers can be stored in an airtight container for 2–3 days in the refrigerated and reheated in the air fryer or oven. Only top what you can eat as the toppings don't reheat well.

Nutrition

Calories: 380kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 1531mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 424IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 2mg
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