| 1 | Cook the bacon until crisp. |
| 2 | Drain on paper towels. |
| 3 | Combine the mayonnaise with cilantro and parsley. |
| 4 | Cut each focaccia in half, forming 4 (8x4-inch) rectangles. |
| 5 | Spread half of the mayonnaise on top of 2 of the focaccia halves. |
| 6 | Layer half of the turkey, tomato, bacon, avocado, and alfalfa sprouts onto each. |
| 7 | Spread the bottoms of the focaccia with more mayonnaise and cover the sandwich fillings. |
| 8 | Cut into halves or thirds. |
| 9 | Note: commercially produced mayonnaise may be substituted. |
| 10 | Focaccia (round or square), purchased at italian delis, may be used. |
| 11 | For mayonnaise: combine the eggs, lemon juice, mustard, and hot pepper sauce in a blender or food processor. |
| 12 | Blend 5 to 10 seconds. |
| 13 | With the blender still running, add the oil in a very slow stream through the opening in blender cover. |
| 14 | Blend until smooth, scraping sides occasionally for even blending. |
| 15 | Season to taste with salt. |
| 16 | For focaccia: allow the bread dough to thaw 2 to 4 hours or overnight in the refrigerator. |
| 17 | Cut dough in half and roll out each half to make an 8-inch square. |
| 18 | If the dough pulls back, let rest 15 to 30 seconds and roll out again. |
| 19 | Place the dough in 2 greased 8-inch square baking pans. |
| 20 | Thoroughly pierce dough at 1-inch intervals with a fork. |
| 21 | Saute the onion and garlic in olive oil until lightly browned. |
| 22 | Add the seasoning and brush the mixture over the dough squares. |
| 23 | Let rise 10 minutes. |
| 24 | Bake at 400 °F for 15 to 18 minutes or until golden brown. let cool. |
