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 ...
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