Focaccia Sandwiches

Ingredients

• 32 ounce bread dough frozen thawed
• 1  bell pepper green thinly sliced
• 0.7 cup spring onion thinly sliced
• 0.5 pound deli honey ham thinly sliced
• 12 ounce marinated artichoke drained
• 0.5 pound mozzarella cheese thinly sliced
• 0.3 cup olive oil 
• 2.3 ounce olives ripe sliced canned
• 0.7 cup parmesan cheese freshly grated
• 10 ounce pepperoncini peppers drained
• 10 ounce pepperoncini peppers drained
• 0.5 cup tomato sauce 
• 6  plum tomatoes thinly sliced
• 0.5 pound provolone cheese thinly sliced
• 1  onion thinly sliced
• 12 ounce bell pepper sweet red drained sliced
• 0.5 pound genoa salami hard thinly sliced

Equipment

• frying pan
• oven
• wooden spoon

Directions

1. Roll each loaf of dough to a 15- x 10-inch rectangle; fit each into a 15- x 10-inch jellyroll pan. Punch dough several times with the end of a wooden spoon.
2. Spread pizza sauce over dough; sprinkle with Parmesan cheese and green onions.
3. Drizzle with oil.
4. Let rise in a warm place (85), free from drafts, 30 minutes or until doubled in bulk.
5. Bake at 450 for 10 to 12 minutes; cool.
6. Cut each into 12 pieces.
7. Arrange salami and next 10 ingredients on a tray; serve with focaccia.