Roast Beef with Onion Relish on Focaccia

Food Service Search Staff

INGREDIENTS:2 quarts white onions, narrow wedges
1 ½ quarts green, red and yellow bell peppers, julienne
1 ½ cups Italian dressing
1 ½ cups fresh basil, chopped
1 Tbsp. black pepper, coarse grind
4 lbs. frozen white bread dough, thawed and soft
as needed, olive oil
1 ½ cups white onions, minced
1 Tbsp. thyme, dry
1 ½ lbs. spinach leaves
3 pounds tomatoes, sliced
5 to 6 lbs. roast beef, sliced DIRECTIONS:Toss onion wedges and julienne peppers with Italian dressing, basil and pepper. Marinate in refrigerator for 12 hours or overnight. For focaccia, roll out dough to fit bottom of 24 x 17-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, 1-inch apart. Bake on high rack at 400°F for 15 to 20 minutes or until golden. Cut 24 squares and split. Fill squares with spinach, tomatoes and roast beef. Top with onion relish (yields 3 quarts).SERVINGS:24 servingsFrom:NATIONAL ONION ASSN.