Roll each loaf of dough to a 15- x 10-inch rectangle; fit each into a 15- x 10-inch jellyroll pan. Punch dough several times with the end of a wooden spoon. Spread pizza sauce over dough; sprinkle with Parmesan cheese and green onions. Drizzle with oil.
Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 450° for 10 to 12 minutes; cool. Cut each into 12 pieces.
Arrange salami and next 10 ingredients on a tray; serve with focaccia.