Muffaletta with New Orleans Olive Salad

1 (1 lb) brown-and-serve focaccia
1 med clove garlic, peeled and minced, or forced through a press
1 (6 oz) jar marinated artichoke hearts, drained
1 (3 1/2 oz) drained weight can pitted black olives, drained
1/2 cup pimento-stuffed green olives
2 anchovy fillets, rinsed and patted dry
1 tbsp drained capers
1 tbsp dried oregano, crushed
1/4 tsp cayenne pepper
freshly ground black pepper to taste
8 oz thinly sliced cooked turkey or chicken breast
8 oz thinly sliced provolone cheese
8 oz thinly sliced Black Forest ham

Bake the Focaccia according to package directions. Cool and slice into halves. Combine the garlic, artichoke hearts, black and green olives, anchovies, capers, oregano, cayenne and black pepper. Process to finely chop. Spread half of the olive relish on the bottom half of the Focaccia. Top with layers of turkey or chicken, provolone and ham. Spread with the remaining olive relish and replace with the top of the Focaccia. Wrap the Focaccia in foil, place in refrigerator and weight down with a couple of cans. Chill several hours or overnight. Cut into wedges before serving.New Orleans Olive Salad

1 (32 oz.) jar green olives -- broken, unstuffed
6 clove garlic
1 cup marinated cocktail onions -- drained
4 stalks celery -- halved lengthwise
1 (4 oz.) jar chopped pimientos -- drained
2 tbsp capers -- drained and chopped
1 tbsp dried oregano
1 tsp finely ground pepper
3 tbsp red wine vinegar
1/3 cup olive oil

Drain olives; reserve 3 Tbs. brine. Slice celery thinly. In medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in slow, steady stream, whisking constantly. Pour dressing over salad; toss. Spoon into a jar with a tight fitting lid; refrigerate. Serve at room temperature. 5 cups.