Shelly's Recipe

ITALIAN SUB DIP

Category: Dips - Cold

1/4 pound Capicola or imported ham (sliced thick)
1/4 pound Genoa Salami (sliced thick)
1/4 pound pepperoni (sliced thick)
1/2 pound Provolone cheese (sliced thick)
2 medium tomatoes or 4 Roma tomatoes, chopped
1/2 onion, diced
1/2 cup shredded Iceberg lettuce
1 tablespoon red wine vinegar
4 tbsp hot pepper spread
Salt
Pepper
1 tablespoon oregano

Cube the meats and cheese into small cubes. Put it in a bowl and add the chopped tomatoes, and onions.

Add in the hot pepper spread and oregano. Season well with salt and pepper. Combine well and chill. Let the flavors combine for an hour or overnight.

right before you are going to serve, toss in the Iceberg lettuce. Serve with toasted bread.

Focaccia:
2 tsp rapid rising yeast
1 cup warm water
2 tbsp sugar
3 1/2 to 4 cups flour
1 tablespoon kosher salt
1/4 cup olive oil

In the bowl of a stand mixer proof the yeast with the sugar and warm water. Let stand 3 minutes until foamy. Turn the mixer to low and add the flour. Dissolve the salt in 2 tbsp of warm water and add this to the bowl. Pour in the olive oil. When the dough starts to come together turn the mixer to medium and mix until smooth, about 10 minutes.

Periodically, stop the machine and pull the dough off. The dough should be elastic and smooth. Place the dough in a bowl coated with oil. Cover with a towel and let rise until doubled in size, about 45 minutes to an hour. Lightly coat a baking sheet with oil. Roll out into desired shape. Place on sheet and let sit for 15 minutes. Bake in a preheated 400 degree oven for 15 to 20 minutes.