Cut focaccia bread in half to create two sandwiches.

Slice each half horizontally, removing some of the interior crumb if the focaccia is too thick.

Heat olive oil in a large, heavy skillet (cast iron preferred) over medium heat until it shimmers.

Add sage leaves to the hot oil and fry until they darken and crisp, turning occasionally.

Remove the fried sage leaves to a paper towel-lined plate to drain.

Reduce the heat to low.

Place the bottom halves of the focaccia in the skillet.

Cover each focaccia half with one-quarter of the grated smoked gouda cheese.

Top the cheese with half of the spicy sopressata slices.

Sprinkle the fried sage leaves evenly over the sopressata.

Cover the sopressata and sage with the remaining cheese.

Place the top halves of the focaccia on top of the cheese.

Cover the skillet and cook for 5 minutes, or until the bottom is golden brown.

Carefully flip the sandwiches and cook for another 5 minutes, or until the cheese is melted and the sandwich is crisp.