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.
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