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1
Cut 4 large, equal pieces of focaccia bread from the loaf, and cut each open lengthwise.
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2
Spread the cut sides of the bread with the red pepper dressing.
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3
Lay the arugula on the bottom slices of bread and top with the roast beef.
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4
Arrange the onions and cheese on top, and cover with the top slices of bread.
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5
Press closed and wrap tightly in plastic wrap or waxed paper until ready to serve.
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6
Lightly oil a large bowl with 1 teaspoon of the oil and set aside.
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7
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, sugar, water, and 2 tablespoons of the oil, stir and let sit until foamy, about 5 minutes.
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8
Add the flour and the fine salt, and mix on low speed until the dough comes together and forms a ball, 2 to 3 minutes.
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9
Increase the speed to medium and mix for 8 minutes.
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10
If the dough is still sticky, continue mixing and gradually add the remaining 1/4 cup flour.
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11
Form into a ball and place in the prepared bowl.
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12
Cover with plastic wrap or a kitchen towel, and let rest in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
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13
Preheat the oven to 400 degrees F.
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14
Grease a 9 by 13-inch baking sheet with 1 tablespoon of the olive oil.
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15
Turn the dough out onto the baking sheet, pressing evenly across the bottom of the pan.
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16
Cover with plastic wrap and set in a warm, draft-free place until it rises until nearly doubled, 30 minutes to 1 hour.
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17
With your fingertips, make dimples in the dough at 3-inch intervals.
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18
Drizzle with the remaining 3 tablespoons of oil and sprinkle with the rosemary and kosher salt.
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19
Bake on the lower oven rack until just golden brown, 25 to 30 minutes.
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20
Remove from the oven and using a spatula, lift from the baking sheet and cool on a wire rack before cutting into squares or other desired shapes.
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21
Serve warm or at room temperature.
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22
Place the pepper on an open gas flame and roast, turning them frequently with tongs, until all sides are charred black, 7 to 10 minutes.
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23
(Alternately, the pepper can be roasted under a broiler, or on top of a gas or charcoal grill.)
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24
Place the blackened pepper in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
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25
Peel the pepper, remove the seeds and stems, and coarsely chop.
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26
Heat 2 tablespoons of the oil in a small skillet over medium heat.
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27
Add the shallots and cook, stirring, for 1 minute.
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28
Add the peppers and cook for 4 minutes.
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29
Remove from the heat.
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30
Combine the peppers, shallots, cilantro, basil, vinegar, salt, and pepper in the bowl of food processor or blender, and process for 20 seconds.
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31
With the machine running, add the remaining oil through the feed tube in a steady stream and process until thick and smooth.
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32
Transfer to a container until ready to serve.
