Make this Squash Blossom Focaccia and you’ll never have to worry about what to do with all the extra squash blossoms on your zucchini and pumpkin plants! Seasonal and perfect, this focaccia is a quick and easy bread to make. Start to finish in under 2 hours, with most of that time hands off. Enjoy this fresh take on stuffed squash blossoms anytime!
All those blossoms on your squash plants are edible! Did you know that? It’s true! When you’re picking them be sure to only pick the male flowers. You can tell which ones are male squash flowers by looking at the back of the flower for zucchini or pumpkin.
Male flowers are extra and just around to pollinate the female flower with fruits. So if you leave one or two you’re good to go. All the others can be picked and eaten. Wondering how else to eat them? Check out the Kitchn, they have a few recipes for you!
How to Clean Squash Flowers
- Pick squash blossoms that haven’t opened yet for the cleanest flowers
- BUT if you need more you can always pick blooming flowers or flowers that just bloomed today
- brush off any visible dirt on the outside of the flower
- open it up gently and take a peek inside, do you see little bugs?
- if you see little bugs simple give the flower a quick rinse in cool water
- lay on a dish towel to drain before using
Squash Blossom Focaccia
This focaccia recipe is very mild. It uses almost no spices deriving most of its flavor from the bread, ricotta, parmesan, and sprinkle of salt. No garlic, not a lot of salt, no pepper, no sriracha, just simple and plain.
Can you amp it up?? YES go for it. When we were in Rome we found a little local deli quick lunch spot. They had a squash blossom pizza with anchovies in it. Oh so good! And they would work perfectly on the focaccia.
Feel free to add any kicky spices you want to enjoy. Since I developed this recipe primarily for Palmer Food Swap I wanted something mild and palatable for all swappers. When I make it for my husband I will definitely add a little spice to it. He likes hot things!
- 2 TBSP olive oil, divided
- 1 1/2 teaspoons instant rise yeast
- 3/4 teaspoon sugar
- 1/2 cup warm water
- 1 1/4 cup all purpose flour
- 1/4 cup whole wheat
- 1 teaspoon kosher salt
- 4-5 cleaned squash blossoms
- 1/3 cup ricotta
- 2 TBSP cup grated parmesan
- pinch of kosher salt
- chopped parsley for garnish
- mix the water and the yeast together, let it set for a minute or two
- then add 1 TBSP of the oil, sugar, both flours, and then the salt
- mix together until a dough is formed
- then knead until a smooth dough is formed, 6-8 minutes, if the dough is sticky use a small amount of flour on the counter
- cover and let double in size in a warm spot
- when it's doubled in size punch it down and let it rest ten minutes
- preheat the oven to 450˚
- add half the remaining oil to an 8 inch round cake pan, spread on the bottom of the pan
- pat out the dough in the prepared pan, use your fingers to dimple it all over
- drizzle the remaining over the top of dough
- bake in the pre-heat oven for ten minutes
- take it out, let it cool for five minutes so the ricotta doesn't just run right off the bread
- spread the ricotta on the cooled bread
- lay the cleaned squash blossoms over the top of the ricotta
- sprinkle with the parmesan
- return to the oven and bake another 10-12 minutes until the top is lightly browned, do not let the squash blossoms catch in the oven, be sure to watch them the last 3-4 minutes
- sprinkle with a good pinch kosher salt after taking it out of the oven
- sprinkle with fresh parsley if desired
Amount Per Serving:Calories: 163 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 6mg Sodium: 333mg Carbohydrates: 22g Fiber: 3g Sugar: 3g Protein: 6g