This squash blossom focaccia features delicate squash blossoms, creamy ricotta cheese, and parmesan cheese baked on classic focaccia bread. A great summer side dish to showcase seasonal produce!
You will not believe just how flavorful squash blossoms are until you have tried them on this squash blossom focaccia. This recipe is a beautiful way to eat edible flowers that don’t overpower the blossoms and allows them to sing!
The recipe begins with soft, chewy homemade focaccia bread spread and creamy ricotta cheese topped with delicately sweet squash blossoms sprinkled with parmesan cheese baked until golden brown.
What Do Squash Blossoms Taste Like?
Squash blossoms have a very mild flavor, making them versatile. They actually taste a bit like squash! The texture of the flower petals are soft and delicate and practically melts in your mouth.
Where To Get Squash Blossoms and How To Select Them
Don’t worry; if you don’t have the luxury of growing your own squash and you can’t find them, ask one of the farmers for flowers at your local farmers’ market or in specialty food stores. If they have zucchini on their farm stand, they’ll have blooms on their farm. I just so happen to know that farmers don’t bite and will be happy to help you get some blossoms. Just ask!
- Use the blossoms from zucchini. Other squash flowers can have solid and unpleasant flavors.
- Harvest the male flowers once they have just opened. The male flowers have stems, and you can tell them from females because the females are attached to the squash. Learn more about their differences HERE.
- Use squash blossoms within a couple of days. Many will say to use them as soon as possible, but I have found that the blossoms are not as delicate as they seem. In fact, I have actually left them inside an uncovered carton in the refrigerator for a couple of days and still find them easy to work with, if not better.
- Rinse the Blossoms. The blossoms can have dirt and bugs inside, so rinse them well before cooking.
Ingredients You’ll Need To Make Squash Blossom Focaccia
Oil: you’ll want to use a good quality extra virgin olive. Oil makes the outside of the bread crispy and golden brown, and it is delicious drizzled over the warm focaccia afterward, too.
Dough: I use this recipe for homemade focaccia. You could use store-bought pizza dough instead of making the focaccia if you want.
Cheeses: fresh ricotta cheese and freshly grated parmesan cheese.
Seasoning: Kosher salt and fresh cracked black pepper help combine all the flavors.
Squash Blossoms: You’ll need 6-8 squash blossoms for this recipe. Any size is acceptable.
How To Prepare Squash Blossoms For Cooking
- Trim the stems (completely off for this recipe).
- Use your fingers to carefully separate the flower petals without breaking them, and remove the pistil in the center.
- Rinse the flowers well under cold water, removing any bugs and debris from inside the bloom. Pay close attention not to damage petals.
- Lay them spaced out on a paper towel and gently pat dry.
How To Make Squash Blossom Focaccia
Here’s a basic overview of how to make this focaccia. The recipe card at the end of this post provides detailed instructions with times and temperatures.
- Prepare the focaccia dough. Bake and cool.
- Assemble to focaccia bread.
- Bake until the cheese is melted and the blossoms begin to brown and crisp slightly.
Recipe Tips
- If the dough is too cold, it will spring back. If this occurs, let the dough rest for about 10 minutes and try it again. It should now stay in place.
- Rinse the squash blossoms thoroughly to ensure any dirt and debris are gone from the inside.
- I highly recommend making fresh ricotta cheese using this recipe.
- When placing the squash blossoms onto the focaccia, keep in mind how you plan on slicing the bread and ensure each slice will have a least one of the squash blossoms on each slice.
This squash blossom focaccia is so delicious! The delicate squash blossoms burst with flavor with creamy ricotta cheese and parmesan cheese baked until golden brown in the oven. This focaccia is a great summer appetizer or side dish for any meal.
I hope you enjoy this focaccia as much as we did!
Have you ever eaten squash blossoms before? I’d love to hear from you. Comment below!
Squash Blossom Foccacia
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1 pound dough store-bought pizza dough or homemade focaccia dough
- ½ cup fresh ricotta cheese
- ½ cup parmesan cheese freshly grated
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked black pepper
- 8 squash blossoms
Instructions
- Preheat oven to 450 degrees F.
Prepare the Focaccia
- Grease a 9 x 13 baking sheet with 2 tablespoons of olive oil. Place the dough onto the pan. Press the dough with your fingers until it stretches to the four corners of the pan. Press fingers into the dough to create dimples. (see notes)
- Bake 8 to 10 minutes. Remove the focaccia from the oven and place the pan onto a wire rack to cool for 5 minutes.
Prepare the Squash Blossoms
- Meanwhile, use your fingers to carefully separate the flower petals without breaking them and remove the pistil in the center. Rinse the flowers under cold water, paying attention not to damage petals. Lay them spaced out on a paper towel and gently pat dry.
Assemble the Squash Blossom Focaccia
- Spread the ricotta across the focaccia bread. Grate or sprinkle half of the parmesan cheese over the ricotta-covered bread and season with salt and pepper. Arrange the squash blossoms over the cheese-covered bread. Grate or sprinkle with remaining parmesan over the squash blossoms.
Bake the Squash Blossom Focaccia
- Bake until the bread is golden, about 8 to 10 minutes.
Slice, Drizzle & Serve!
- Remove from the oven. Serve drizzled with remaining oil. Slice into 8 pieces and serve warm or at room temperature.
Notes
- If the dough is too cold, it will spring back. If this occurs, let the dough rest for about 10 minutes and try it again. It should now stay in place.
- Rinse the squash blossoms thoroughly to ensure any dirt and debris are gone from the inside.
- I highly recommend making fresh ricotta cheese using this recipe.
- When placing the squash blossoms onto the focaccia, keep in mind how you plan on slicing the bread and ensure each slice will have a least one of the squash blossoms on each slice.
givememeatloaf says
AH-MAZING! I have never cooked with squash blossoms – but absolutely love ordering them when I see them on a menu. This recipe looks fantastic girl! 😀
The Mountain Kitchen says
Thanks Annie! I hope you get the chance sometime. They are fun to cook with!
FrugalHausfrau says
This looks and sounds so marvelous! I’d never think to use squash blossoms like this. 🙂
The Mountain Kitchen says
Thanks, Mollie. I hope you get to try this. The blossoms are delicious! 🙂
cookingwithauntjuju.com says
I have always “stuffed” and “fried” my squash blossoms but using them like this is a great idea and so colorful too! Sometimes I wish I still had my big garden as the blossoms are definitely hard to come by and they cost a lot too 🙂
The Mountain Kitchen says
Thanks! You are so right about the cost. I think they are rare enough to splurge. I wish I could have a garden, but I’d need security from the wildlife…lol!
Rachel says
Ohhhhh mama! I could eat this everydayyyyy
The Mountain Kitchen says
Me too Rachel!