This takes flatbread a step further by making it into a sandwich. is somewhat similar to the Panuozzo alla Pancetta, but made with softer dough and grilled over medium-high heat, rather than the pizza dough version of the panuozzo, which is grilled over high heat. The fillings for either sandwich could be mixed and matched to suit your tastes.
- Yield: 4 Servings
- 1 teaspoon cornmeal
- 1 recipe Stir-Together Flatbread Dough), prepared with the addition of 1 cup pitted and halved Kalamata olives
- Extra-virgin olive oil for brushing and drizzling
- ½ teaspoon coarse sea salt
- 0.33 cup apricot preserves
- 6 slices prosciutto
- 4 slices provolone cheese
- Prepare an indirect medium-hot fire in your grill, with heat on one side and no heat on the other.
- Lightly sprinkle the cornmeal in the bottom of a 12 x 10-inch disposable aluminum pan.
- Dollop the dough down the center of the prepared pan. Drizzle lightly with olive oil and carefully spread the dough to a 10-inch square with an even thickness throughout. Lightly make some indentations, drizzle lightly with more olive oil, if needed, and sprinkle with the salt.
- Set the pan on the indirect side of the grill or on top of 2 or 3 bricks placed on the grill grates to elevate the focaccia. Grill for about 20 minutes with the lid closed. It’s done when a thermometer inserted into the middle of the bread registers 190°F.
- Remove from the grill and turn the bread onto a cutting board. Using a kitchen towel to protect your hands, cut the bread horizontally with a bread or serrated knife to make two thin layers. Brush the insides lightly with olive oil and spread the apricot preserves on the bottom half. Top with the prosciutto, provolone, and top half of the bread and wrap loosely in aluminum foil. Place back on the grill directly on top of the bricks for about 5 more minutes, to melt the cheese. Slice into quarters and serve at once.