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.
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