Never Use Hot Dog Buns Again

Por Tasty · 90 min

Ingredientes

Modo de preparo

1. Whisk the flour, yeast and salt in a large bowl. Add the water and honey and stir with a spatula until a sticky, shaggy dough forms with no dry streaks.
2. Pour 3 tablespoons of the olive oil into the bottom of a large bowl, add the dough and turn to coat. Cover and refrigerate until doubled and very bubbly, at least 8 hours or up to 24 hours.
3. Grease the bottom and sides of a 10 x 8-inch baking pan with 2 tablespoons of olive oil.
4. Remove the dough from the fridge. Keeping it in the bowl, fold the edges toward the center 6 to 8 times to form a loose ball. Transfer to the pan, pour over any leftover oil, and flip the dough once or twice so all sides are coated.
5. Let rise uncovered in a warm spot until doubled and puffy, 2 to 3 hours.
6. Preheat the oven to 425°F (220°C). Stretch the dough to fit the pan. Drizzle with 1 tablespoon olive oil, press deep dimples across the surface, and sprinkle with the cheddar. Score the hot dogs shallowly on the diagonal, about 1/4 inch deep, and press them into the top of the dough.
7. Bake for 25 to 30 minutes, until deep golden and crisp at the edges. Let cool slightly, about 10 minutes.
8. Meanwhile, put the canned chili, cream cheese, cheddar and beef stock in a saucepan. Cook over medium-low heat, stirring occasionally, until smooth and fully melted, 5 to 7 minutes.
9. Top the focaccia with scallions, jalapeños and extra cheddar. Slice into 5 portions so each hot dog sits in its own strip. Serve warm with the chili cheese dip.

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