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Focaccia Deli Sandwich

1 recipe Easy Herbed Focaccia (recipe follows)
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/2 pound thinly sliced salami
1/2 pound thinly sliced cooked ham
2 (8-ounce) packages finely shredded Mozzarella cheese
1/2 cup pepperoncini slices (12 to 15 peppers)
1/2 cup chopped pimiento-stuffed olives
1/2 cup chopped ripe olives
Garnishes: fresh rosemary sprigs, whole pimiento-stuffed olives

1. Cut Easy Herbed Focaccia crosswise in half using a serrated knife; cut each portion lengthwise in half.
2. Spread mayonnaise over cut sides of top halves, and spread Dijon mustard over cut sides of bottom halves.
3. Layer bottom halves with salami and next 5 ingredients; add top halves.
4. Wrap sandwiches in aluminum foil and seal. Place in a 15 x 10 x 1-inch jellyroll pan.
5. Bake at 350*F (175*C) for 35 minutes or until thoroughly heated. Cut into 8 squares, and serve immediately. Garnish, if desired.

Makes 8 servings.

Easy Herbed Focaccia:

You may substitute 1 tablespoon dried rosemary for 1/4 cup fresh. Divide into 3/4 and 1/4 tablespoon to follow recipe.

1/4 cup olive oil, divided
1 (32-ounce) package frozen bread dough, thawed
All-purpose flour
2 tablespoons butter or margarine, softened
1/4 cup fresh rosemary, divided
1/2 cup (2 ounces) freshly grated Parmesan cheese
4 garlic cloves, minced
1/2 teaspoon kosher salt (optional)
1/4 teaspoon freshly ground pepper

1. Brush a 15- x 10-inch jellyroll pan with 1 tablespoon olive oil; set aside.
2. Turn bread dough out onto a lightly floured surface, and knead 3 to 4 times or until smooth.
3. Stir together butter, 3 tablespoons rosemary, and Parmesan cheese; gradually knead mixture into bread dough until dough is smooth and elastic, adding additional flour, if necessary.
4. Press dough evenly into prepared pan. Using fingertips, press small indentations in top of dough; sprinkle with garlic and remaining 1 tablespoon rosemary. Drizzle with remaining 3 tablespoons olive oil; sprinkle with kosher salt, if desired, and pepper. Cover and let rise in a warm place (85*F / 30*C), free from drafts, 1 hour or until doubled in bulk.
5. Bake at 400*F (205*C) for 20 to 25 minutes or until golden brown.

Makes 8 servings.

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