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Focaccia Giana

NapaStyle Wine Club Focaccia Giana NapaStyle Wine Club Focaccia Giana
About this Recipe
If you are compressed for time, focaccia is often available already baked and ready to go. Alternatively use a French loaf.
Serve with
Giovanni Corino Dolcetto d'...
Piedmont
Ingredients
Serves: 8
  • Bread
  • 1 1/2-lb. store-bought pizza or focaccia dough
  • 3/4 cup extra-virgin olive oil, divided
  • gray salt
  • all-purpose flour, for dusting work surface
  • Dressing
  • 6 oz jar sun-dried tomatoes in oil
  • 1/4 cup sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • salt and pepper
  • Assembly
  • 3/4 cup mayonnaise
  • 1/2 lb. thinly sliced mortadella
  • 1/2 lb. thinly sliced prosciutto
  • 1/2 lb. thinly sliced coppa
  • 1/2 lb. thinly sliced salami
  • 3/4 lb. thinly sliced provolone
  • 6 tomatoes, sliced
  • gray salt and freshly ground black pepper
  • 3 cups fresh arugula
    • Directions
    Preparation Time: Preparation Time: 30 minutes
    Cooking Time: Cooking Time: 1 hour

    Preheat the oven to 400°F. Oil 1 (11 by 17-inch) baking sheet.

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