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4 ounces thinly sliced prosciutto, chopped

DIRECTIONS

1. For the Basic Focaccia, use about a tablespoon of the oil to grease a large, perforated grill tray (about 17 inches by 11 inches).

2. After kneading the dough, coat it with oil and roll it into a rectangle. Put the rectangle of dough in the oiled pan, then press and stretch the dough to reach the edges of the pan. Stretch gently to avoid tearing the dough. If the dough shrinks back, let it rest for a few minutes, then press and stretch it again. Repeat until the dough reaches the edges of the pan and is about ½ inch thick. Cover and let rise in a warm spot until puffy, about 1 hour.

3. Heat the grill as directed.

4. Dimple the dough all over with your fingertips. Drizzle with the remaining olive oil (3 to 4 tablespoons), and sprinkle with the salt. Scatter on the rosemary and Parmigiano-Reggiano.

5. Put the tray of focaccia on the grill away from the heat, cover the grill, and cook until golden, 20 to 30 minutes total. During the last 5 minutes, scatter the prosciutto over the focaccia. If your grill has a temperature gauge, it should stay at around 375° to 400°F.

6. Remove the focaccia to a cooling rack and let cool. Cut into squares and serve.

Eggplant and Roasted Pepper Panini with Smoked Gouda

Panini, or “little breads,” are sandwiches that are often made with focaccia as the bread. We grill the sandwiches under a heavy weight and add a triple shot of flavor with grilled eggplant, grilled peppers, and roasted garlic paste. A little smoked Gouda heightens the aromas.

TIMING

Prep: 15 minutes (plus 1 hour 40 minutes for focaccia, garlic paste, and roasted peppers)

Grill: About 20 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

• Heavy iron skillet or other weight

GETTING CREATIVE

• Sandwich fillings are limited only by your imagination. Use other grilled vegetables, grilled chicken paillards, thinly sliced prosciutto, or other sliced cured meats. For the cheese, use goat cheese, cream cheese, feta, provolone, mozzarella, or your favorite melting cheese. For the spread, try Tapenade Parsley Pesto (page 398) or the sandwich spread of your choice.

TIP

• Have everything at room temperature when making grilled sandwiches. That way the cheese will melt and the fillings will get warm before the bread burns on the outside.

THE GRILL

* * *

Gas:

Direct heat, medium (350°F)

Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 4 SANDWICHES)

Basic Focaccia (page 337) or purchased focaccia

1 medium eggplant (about 1 pound), cut into ½-inch-thick slices

2 tablespoons olive oil, plus more for brushing

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup Roasted Garlic Paste (page 392) or purchased roasted garlic paste

Oil for coating grill grate

1½ cups shredded smoked Gouda cheese (about 6 ounces), at room temperature

1 large, ripe tomato, thinly sliced

2½ cups Marinated Fire-Roasted Peppers (page 276) or purchsed roasted peppers, at room temperature, cut into thin strips

DIRECTIONS

1. Prepare the focaccia as directed. When completely cool, cut into 4-to-5-inch squares or rectangles. Use 8 squares for the sandwiches, reserving any remaining squares for another use.

2. Heat the grill as directed.

3. Brush or rub the eggplant with the 2 tablespoons olive oil, then sprinkle with the salt and pepper.

4. Brush the grill grate and coat it with oil. Put the eggplant slices on the grill, cover, and cook until tender, 4 to 6 minutes per side. If your grill has a temperature gauge, it should stay at around 350°F.

5. Remove the eggplant to a cutting board or plate.

6. To assemble the sandwiches, spread the bottoms of each focaccia slice with some of the Roasted Garlic Paste. Sprinkle half of the cheese over the bottoms of the sandwiches. Layer on the tomato slices,