To Make the Za’atar Focaccia: Preheat oven to 425F. Line a large sheet pan with parchment paper.

Drizzle the parchment generously with olive oil, then transfer the overnight sourdough focaccia dough onto it. Grease your hands with olive oil to gently stretch out the dough to ½” thick.

Drizzle with more olive oil on top, then evenly sprinkle the za’atar seasoning and sesame seeds on the surface. Use your fingers to create dimples in the focaccia.

Bake for 18-25 minutes, rotating the pan halfway through baking, until deeply golden.

To Make the Pepperoncini Tuna Salad: In a bowl, add the two cans of tuna drained of any liquids. Use a fork to mash well. Add the mayo, chopped pepperoncini, brine, olive oil, honey, and chopped dill. Mix well. Season with salt and black pepper to taste.

To Make the Sandwich: Slice an individual slab of the focaccia, then slice in half lengthwise to create a top and bottom slice. Place on a sheet pan lined with parchment paper. Drizzle with olive oil to broil in the oven on HIGH for 1 minute or until toasted.

Layer the toasted bottom slice with basil pesto, pepperoncini tuna salad, baby arugula, and pickled beets. Sandwich with the top toasted slice to enjoy!