YIELD: 24 servings FOR THE ONION RELISH: 2 lbs. white onions, narrow wedges (2 quarts) 1½ lbs. green, red and yellow bell peppers, julienne (1 ½ quarts) ½ cup Italian dressing (12 oz.) 1½ cups fresh basil, chopped (3 oz.) 1 Tbsp. black pepper, coarse grind FOR THE FOCACCIA BREAD: 4 lbs. frozen white bread dough, thawed and soft as needed olive oil 1½ cups white onions, minced (8 oz.) 1 Tbsp. thyme, dry 1½ lbs. spinach leaves 3 lbs. tomatoes, sliced 5 to 6 lbs. roast beef, sliced 1. For ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.