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Directions
Preheat the oven to 400 degrees F. Oil 1 (11 by 17-inch) baking sheet.
Pour 1/4 cup olive oil in mixing bowl. Place the dough in the bowl and rub with olive oil. Let dough
come to room temperature. The dough will loosen and rise slightly in bowl. On a lightly floured work
surface knead the dough lightly until smooth. Roll out the dough into a rectangular shape, about 12
by 10-inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush with olive
oil and let rise for about 15 to 20 minutes. Press your fingers into the dough to make evenly spaced
indentations, brush with the remaining olive oil and sprinkle with gray salt. Bake for about 15 to
20 minutes, the bread should be browned and crisp on the bottom. Remove from the oven and let cool
to a warm room temperature.
Meanwhile combine the sun-dried tomatoes, sherry vinegar, and olive oil in a blender. Blend until
smooth and taste for salt and pepper.
To assemble the sandwich:
Slice the sheet of focaccia in half as if you are making 1 giant sandwich. Spread the top of the
bread with the mayonnaise and the bottom with the sun-dried tomato dressing. Lay down a layer of
each sliced meat and then a layer of provolone, followed by a layer of tomatoes. Season tomatoes
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