After the first hour (focaccia proofing), start preheating the oven to 525.

Spiral the hot dogs by starting at one end of your cutting board and inserting a knife about ⅓ of the way into a hot dog at one end at a 45 degree angle. Gently roll the hot dog along the cutting board moving the knife as you go creating the spiral cut. There is an alternative method I have linked above if you need more help!

When the dough is risen fully, use your fingertips to press and create the typical bumpy focaccia shape.

Spread the shallots onto the surface of the bread.

Press the 6 hot dogs into the bread making sure to press them well into the bread so that there is dough in between each dog. Make sure they are spread evenly.

Bake at 525 for 20 minutes until fully cooked and browned. (Gluten free focaccia may need different baking time/temp so will be adjusting accordingly.)

Allow to cool for 10 minutes. Slice the bread and let everyone top their hot dog as they see fit.