First, prepare the focaccia. To start, grab your pizza dough, place it in a lightly oiled bowl, cover tightly with plastic wrap or a towel, and let rise for about 1 hr.

After the rise, grab a small baking sheet (I use a quarter sheet pan) and grease the surface using 1 tablespoon of oil. Gently stretch the dough on the prepared sheet, gently pushing it to the edges. Spray lightly with water, cover with more plastic wrap, and allow to rise for another 30 minutes.

After this, preheat convection oven to 400F (conventional 425F).

Using your fingers, make deep indentations all over the surface of the focaccia. In a small bowl, whisk together the remaining 1 tablespoon of olive oil with 2 tablespoon of water, and spoon this all over the surface.

Sprinkle on the coarse salt, and bake focaccia for 18-22 minutes, until golden brown and puffy.

Meanwhile, heat up your grill or cast iron pan. Wash and dry the eggplant and zucchini. Slice the eggplant into rounds, and the zucchini into long strips.

Grill until they are soft and fragrant. Sprinkle with garlic salt as soon as they are done.

When focaccia is ready, let it cool off to room temperature then split in half.

Spread the pesto all over the bottom half of the focaccia, and top with the grilled eggplant and zucchini slices. Top with the sundried tomatoes, and handfuls of the arugula. Finally, place the top half of the focaccia on top.

Cut focaccia sandwiches into 12 equal pieces and enjoy! Serve immediately at room temperature, or keep in the fridge until needed.