INGREDIENTS:Onion Relish (yields 3 quarts):
2 quarts white onions, narrow wedges
1½ quarts green, red and yellow bell peppers, julienne
1½ cups Italian dressing
1½ cups French basil, chopped
1 Tbsp. black pepper, coarse grind
Focaccia Bread:
4 pounds frozen white bread dough, thawed and soft
as needed, olive oil
1 ½ cups white onoins, minced
1 Tbsp. thyme, dry
1 ½ lbs. spinach leaves
3 pounds tomatoes, sliced
5 to 6 pounds roast beef, sliced DIRECTIONS:For Onion Relish: Toss onion wedges and julienne peppers with Italian dressing, basil and pepper. Marinate in refrigerator for 12 hours, or overnight.
For Focaccia Bread: Roll out dough to fit bottom of 24x17-inch bun pan or two 17 x 12-inch baking pans. Place dough in oiled pan, oil top and set in warm place until it rises about 1 inch in pan. Oil top again, and sprinkle with minced onions and thyme. Make impressions in dough about 1 inch apart. Bake on high rack at 400°F for 15-20 minutes, or until golden.
Cut bread into 24 squares and split. Fill squares with spinach, tomatoes and roast beef. Top with onion relish. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION