Grilled Focaccia Panini with Caramelized Onions and Peppers

1.Heat 1 tbsp olive oil in a large skillet over medium-low. Add thinly sliced onion, ½ tsp salt, and a pinch of granulated sugar. Cook slowly, stirring occasionally, for 20–25 minutes until golden and soft. Add sliced red and yellow bell peppers, raise heat to medium, and cook for another 8–10 minutes, stirring, until softened and slightly caramelized. Season with the remaining ¼ tsp salt, black pepper, and stir in balsamic vinegar, then remove from heat and set aside.

2.Toast the cut sides of sliced focaccia bread in a pan, cut-side down, until lightly crisped.

3.Place the onion and pepper mixture in a pan over medium heat and lay a slice of provolone cheese on top. Add a splash of water to the pan and cover to steam for better melting. Once the cheese is melted, transfer the mixture onto the bottom slice of toasted focaccia, sprinkle with chopped rosemary and thyme, top with the second slice of bread, slice diagonally, and serve warm.