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1
Preheat the oven to 400 degrees F. Oil 1 (11 by 17-inch) baking sheet.
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2
Pour 1/4 cup olive oil in mixing bowl.
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3
Place the dough in the bowl and rub with olive oil.
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4
Let dough come to room temperature.
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5
The dough will loosen and rise slightly in bowl.
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6
On a lightly floured work surface knead the dough lightly until smooth.
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7
Roll out the dough into a rectangular shape, about 12 by 10-inches.
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8
Brush off any excess flour and transfer to the oiled baking sheet.
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9
Brush with olive oil and let rise for about 15 to 20 minutes.
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10
Press your fingers into the dough to make evenly spaced indentations, brush with the remaining olive oil and sprinkle with gray salt.
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11
Bake for about 15 to 20 minutes, the bread should be browned and crisp on the bottom.
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12
Remove from the oven and let cool to a warm room temperature.
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13
Meanwhile combine the sun-dried tomatoes, sherry vinegar, and olive oil in a blender.
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14
Blend until smooth and taste for salt and pepper.
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15
To assemble the sandwich:
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16
Slice the sheet of focaccia in half as if you are making 1 giant sandwich.
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17
Spread the top of the bread with the mayonnaise and the bottom with the sun-dried tomato dressing.
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18
Lay down a layer of each sliced meat and then a layer of provolone, followed by a layer of tomatoes.
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19
Season tomatoes with salt and pepper, top with the arugula and place the top half of the focaccia on top.
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20
Your 1 giant sandwich can now be sliced into individual sandwiches or bite sized squares.
