ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Focaccia Sandwiches

Photo: Meg Simle
Yield Makes 10 to 12 servings


  • 1 (32-ounce) package frozen bread dough, thawed
  • 1/2 cup pizza sauce
  • 2/3 cup freshly grated Parmesan cheese
  • 2/3 cup thinly sliced green onions
  • 1/3 cup olive oil
  • 1/2 pound thinly sliced hard salami
  • 1/2 pound thinly sliced ham
  • 1/2 pound thinly sliced mozzarella cheese
  • 1/2 pound thinly sliced provolone cheese
  • 6 plum tomatoes, thinly sliced
  • 1 purple onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 (12-ounce) jar marinated artichoke hearts, drained
  • 1 (2 1/4-ounce) can sliced ripe olives
  • 1 (10-ounce) jar pepperoncini salad peppers, drained
  • 1 (12-ounce) jar roasted sweet red peppers, drained and sliced

How to Make It

  1. 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.

  2. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

  3. Bake at 450° for 10 to 12 minutes; cool. Cut each into 12 pieces.

  4. Arrange salami and next 10 ingredients on a tray; serve with focaccia.