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 Onion Relish: Toss onion wedges and julienne peppers with Italian dressing, basil, and pepper. Marinate in refrigerator for 12 hours or overnight.
2. For Focaccia Bread: Preheat oven to 400°F. Roll out dough to fit bottom of 24 × 17" bun pan or two 17 × 12" baking pans. Place dough in oiled pan, oil top and set in warm place until it rises about 1 inch in pan.
3. Oil top again and sprinkle with minced onions and thyme. Make impressions in dough about 1 inch apart. Bake on high rack 15-20 minutes or until golden.
4. Cut bread into 24 squares and split. Fill squares with spinach, tomatoes, and roast beef. Top with onion relish.
Recipe and image provided by the National Onion Association.
