4 1/2 pounds prepared pizza dough
1/4 cup cornmeal
3 cloves garlic, minced
1/4 cup olive oil
3/4 cup (2 ounces) Wisconsin Asiago cheese, grated
36 slices (12 ounces) pepper ham, thinly sliced
60 slices (12 ounces) salami, thinly sliced
36 slices (12 ounces) Wisconsin Provolone cheese, sliced
36 slices (12 ounces) Wisconsin Muenster cheese, sliced
3 cups roasted red peppers, julienned
3 cups marinated artichokes, drained and chopped; reserve marinade
3 tomatoes, sliced
1 head romaine lettuce, washed and dried
Divide dough into 3 pieces. Roll each piece out into a 12 inch round. Lay focaccia rounds on a sheet pan lightly dusted with cornmeal. Let rise 30 minutes in a draft-free place.
Combine garlic and oil and brush lightly on the surface of each of the focaccias. Sprinkle each with 1/4 cup Asiago. Bake at 400° F for 30 minutes. Remove from oven and cool.
For Sandwiches: Split each focaccia in half. On each bottom half, layer 4 ounces pepper ham, 4 ounces salami, 4 ounces Provolone, 4 ounces Muenster, 1 cup roasted red peppers, 1 cup artichokes, 1 sliced tomato, and 4 to 5 lettuce leaves. Drizzle each with 1/3 of the reserved artichoke liquid. Top with focaccia lids.
Cut each filled focaccia into 8 wedges. Serve with marinated vegetable salad and olives.