Focaccia · focaccia

Chicago-Style Hot-Dog Focaccia

Status
Confirmed bake
Dates
2025-04-17
Format
10 x 15-inch cast-iron pan
Leavening
sourdough
Chicago-style hot-dog sourdough focaccia: poppy seeds, tomatoes, white onion, Vienna sausages in halved sport peppers, celery salt and fresh dill.
Photograph matched from Bluesky — confidence: high. The archive lists F12 as 'proposed'. This bake happened in April 2025.
True hydration
78.3%
Salt
1.9%
Inoculation
26.1%
Total flour
575 g
Total dough
1076 g

Formula

Formula for Chicago-Style Hot-Dog Focaccia. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour50087.0%Plus 75 g flour in starter
100% hydration starter15026.1%
Water37565.2%78.3% true total hydration
Salt111.9%
Olive oil407.0%
Poppy seedsnot recoverednot recoveredAbout 1.5 Tbsp
Petite diced tomatoesnot recoverednot recoveredAbout 3/4 cup, drained
Diced onionnot recoverednot recoveredAbout 1/3 cup
Sport peppersnot recoverednot recovered12 halves
Mini Vienna sausagesnot recoverednot recovered12
Mustard, relish, celery saltnot recoverednot recoveredFinishing profile
Total dough1076

Hydration

Added water65.2%water weighed into the dough
True total78.3%including the levain’s flour and water

Scale

  • Bread flour500g
  • 100% hydration starter150g
  • Water375g
  • Salt11g
  • Olive oil40g

Total dough 1076 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Autolyse 30 minutes. Four coil folds over 2 hours. Cold proof 10-14 hours at about 39 F. Pan proof 3-4 hours. Arrange tomatoes, onions, sport peppers, sausages. Add mustard and celery salt near the end or after baking; serve relish on the side to avoid a wet surface.

Bake

500 F for 5 minutes, then 450 F for 17-20 minutes. Cool 5 minutes in pan, 10 minutes on rack, cut 12 rectangles.

Outcome

A crowd-pleasing concept, but no preserved evidence confirms this exact formula was baked and evaluated.

Next action

Resolved 2026-08-13: the photograph is of the bake itself, so this is a confirmed bake.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • potato-free
  • concept
  • chicago