In-N-Out Animal Style Fries Focaccia

Name: In-N-Out Animal Style Fries Focaccia
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 batch focaccia dough (Same-Day, Overnight or Sourdough); Extra virgin olive oil; 1.5 very large yellow onions, diced finely; 1.5 tablespoons salted butter; Flaky sea salt, to taste; 18 slices American cheese; 375g/13 oz 3 orders In-N-Out fries, cooked light (you can also use defrosted freezer fries); 1 packet salt to season fries - I used the packet from in-n-out; 6 packets (2/3 cup/150g) In-N-Out Spread or Thousand Island Dressing; 1/4 cup/55g chopped pickled chillies (6 containers from in-n-out)

8 steps

Prep:3hCook:25min

This may be the wackiest of my WILL IT FOCACCIA?! creations! I’m visiting family in California and In-N-Out is an iconic Californian institution, so this had to be done….Make sure you have a crowd to share this with…this one should be eaten immediately (it doesn’t store well!)…

Updated at: Thu, 15 Aug 2024 14:36:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories256.6 kcal (13%)

Total Fat17.6 g (25%)

Carbs15.5 g (6%)

Sugars3.6 g (4%)

Protein8.9 g (18%)

Sodium1141.8 mg (57%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Mix the base focaccia dough - you can use my ‘Overnight Focaccia’, ‘Same-Day Focaccia’ or ‘The Best Sourdough Focaccia’.

Step 2

As the dough is proofing in the bowl, get started on prepping the grilled onions. Melt the butter in a large frying pan over a medium low heat, add in the finely diced onions and stir to coat evenly with the butter. Season with flaky salt to taste. Cook over a medium low heat until the onions are a deep golden brown - this should take about 20 minutes. Be sure to stir them fairly regularly! Allow the onions to come to room temperature before loading into the dough.

Step 3

When the dough has fully proofed in the bowl, tip the it onto the prepared tray and gently stretch it out into a rectangle shape so there is plenty of surface area to accommodate the onions and cheese.

Step 4

Sprinkle half of the onions over the dough and then place 6 slices of American cheese evenly over the dough. Fold one third of the rectangle towards the center of the dough. Scatter more onions and two more slices of cheese over that fold you’ve just made and then fold the other third of the dough over the first fold (see my video tutorial on Instagram @_lacebakes_ for visual guidance). Seal the edges of the dough so all the toppings are enclosed and then flip the entire thing over so the smooth side of the dough is on the top. Cover with another inverted tray to proof for 1-1.5 hours.

Step 5

Preheat the oven to 220F/430F and place the oven rack into the lowest position.

Step 6

After the proofing time has elapsed you may need to oil your hands to help coax the dough into a rectangular shape in the tray with an even thickness (this dough doesn’t spread as much on its own because of the fillings). Drizzle some olive oil over the top, scatter the fries evenly over the top of the dough. Dimple thoroughly and then season the fries with salt.

Step 7

Bake for 22-25 minutes or until the fries are golden and starting to crisp up (the bread on this one won’t get as brown because it’s mostly covered with fries). Remove the focaccia from the oven and turn the oven off. Place the remaining slices of cheese on top of the fries and place back into the oven for a minute or two until the cheese has melted. Remove and scatter the remaining grilled onions evenly over the top. Remove from tray to a cooking rack to keep the bottom of the bread crispy. Finish with a generous drizzle of spread all over and a sprinkling of chopped chillies if you like it spicy!

Step 8

This focaccia should be eaten immediately, so is best for a crowd. It will not store/reheat very nicely…..but it’s fun for a novelty!