Squash blossom focaccia bread with delicate squash blossoms, creamy ricotta cheese and parmesan cheese baked until golden brown. A great summer side dish! | TheMountainKitchen.com
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Squash Blossom Foccacia

Squash blossom focaccia bread with delicate squash blossoms, creamy ricotta cheese, and parmesan cheese baked until golden brown. A great summer side dish!
Course Appetizer, Side Dish
Cuisine American, Italian
Keyword bread, Foccacia, squash blooms
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Slices
Calories 277kcal
Author David & Debbie Spivey

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.
  • Grease a 9 x 13 baking sheet with 2 tablespoons of the 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.
    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.
  • Bake 8 to 10 minutes.
    Place the pan onto a wire rack to cool for 5 minutes.
  • 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. 
  • Spread the ricotta across the focaccia bread. Grate or sprinkle half of the parmesan cheese over top of the ricotta covered bread and season with salt and pepper. 
    Arrange the squash blossoms over the cheese-covered bread. 
    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 the slice.
    Grate or sprinkle with remaining parmesan over the squash blossoms.
    Bake until bread is golden, about 8 to 10 minutes.
  • Remove from the oven. Serve drizzled with remaining oil.

Notes

Learn more about how to prepare squash blossoms; click HERE!
Recipe adapted from Country Living Magazine.

Nutrition

Calories: 277kcal | Carbohydrates: 32g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 985mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 131mg | Iron: 2.2mg
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