Chicken BLT on Red-Onion Focaccia

Ingredients

• 12  bacon crisp halved lengthwise
• 1 teaspoon balsamic vinegar 
• 0.1 teaspoon pepper black
• 1 pound white-bread dough frozen
• 0.5 teaspoon asian chili-garlic sauce 
• 0.5 tablespoon basil dried
• 0.3 cup flour all-purpose divided
• 1  garlic clove chopped
• 0.3 teaspoon kosher salt 
• 3 tablespoons mayonnaise light
• 0.5 teaspoon olive oil 
• 3.5 teaspoons olive oil divided
• 0.5 teaspoon oregano dried
• 0.5 cup onion red thinly sliced
• 7 ounce roasted bell peppers red dry with a paper towel drained
• 6  romaine lettuce leaves 
• 0.1 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 1 pound tomatoes ripe thinly sliced
• 2 tablespoons cornmeal yellow

Equipment

• frying pan
• oven
• blender
• baking pan

Directions

1. To prepare focaccia, thaw dough in refrigerator 12 hours.
2. Heat 2 teaspoons oil in a small nonstick skillet over medium heat; add onions. Saut 5 minutes or until soft, stirring often. Stir in oregano; set aside and cool to room temperature.
3. Combine cornmeal and 2 tablespoons flour; sprinkle cornmeal mixture over clean work surface. Turn dough out onto coated surface. Knead in 2 tablespoons onion mixture and cornmeal mixture for 6 minutes (hard kneading is necessary to soften the elastic in frozen dough); cover with a clean towel and let rest 5 minutes.
4. Roll dough into a 9 x 13-inch rectangle; use remaining flour as needed to keep dough from sticking to work surface. Coat bottom of a 9 x 13-inch baking pan with 1/2 teaspoon oil; place dough in pan, stretching sides to cover bottom.
5. Sprinkle remaining 1 teaspoon oil, remaining onion mixture, and salt evenly over dough. Cover and let rise in a warm place (85, 1 hour, or until doubled in size).
6. Preheat oven to 40
7. Bake at 400 for 20 minutes or until underside of bread sounds hollow when tapped. Cool on a rack to room temperature.
8. Cut focaccia in half lengthwise; cut each half into three equal pieces (you should have 6 pieces).
9. Cut each piece in half horizontally.
10. To prepare chicken, combine basil, salt, and pepper; sprinkle evenly over chicken.
11. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 4 to 6 minutes per side or until thoroughly cooked; cool completely.
12. Cut chicken into thin diagonal strips.
13. To prepare mayonnaise, combine roasted peppers and next 4 ingredients (through garlic) in a blender; blend until smooth.
14. To prepare sandwich, spread 1 tablespoon mayonnaise on bottom half of each focaccia piece. Divide lettuce leaves, tomato slices, chicken, and bacon evenly among sandwich bottoms. Cover with top half of focaccia.