Focaccia with Zucchini, Blossoms, Ricotta & Olives
Rustic Italian focaccia studded with fresh zucchini, delicate zucchini blossoms, creamy ricotta, and briny olives. A two-rise yeast dough is pressed into a sheet pan, topped with a ricotta-pecorino mixture, and baked until golden. Perfect as an appetizer or alongside summer meals.
Ingredients
- 3 small zucchini, finely sliced
- 8 zucchini flowers, cleaned and halved
- ¾ cup Taggiasca or Kalamata olivesCastelvetrano or green olives1:1mild flavor
lighter color
- extra virgin olive oil
- coarse sea salt
- 5 cups all-purpose unbleached flour
- 2 teaspoons instant active dry yeast
- 2 tablespoons extra virgin olive oil
- 2 tablespoons extra virgin olive oil, for oiling bowl
- 1 teaspoon salt
- 2 cups warm water
- 1 8-ounce container ricotta cheese
- ⅓ cup grated Pecorino Romano cheese
- ½ teaspoon fresh thyme, finely chopped
- ¼ cup fresh parsley, finely chopped
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Measure flour, yeast, salt, and oil into a large bowl and stir to combine.
- 2
Add half the warm water and stir until combined.
- 3
Continue adding water gradually until dough forms a shaggy ball.
- 4
Transfer to a floured surface and knead with the heels of your hands until smooth and pliant, about 5 minutes.
- 5
Oil a large bowl with 2 tablespoons olive oil, place dough inside, and roll to coat all sides.
- 6
Cover with plastic wrap and a kitchen towel, place in a warm spot to rise until doubled, about 1 to 1.5 hours.
- 7
Oil a 13 x 9 inch baking sheet with sides.
- 8
Transfer risen dough to the pan and punch down to deflate.
- 9
Use your fingers to press and spread dough evenly across the bottom of the pan.
- 10
Preheat oven to 425 degrees F.
- 11
Mix ricotta, pecorino, thyme, parsley, salt, and pepper in a bowl.
- 12
Drop spoonfuls of cheese mixture evenly over the dough.
- 13
Scatter sliced zucchini and zucchini flower halves evenly across the top.
- 14
Arrange olives over the focaccia.
- 15
Drizzle with olive oil and sprinkle coarse sea salt over the top.
- 16
Let rest for 15 minutes.
- 17
Bake until golden brown, 20 to 25 minutes.
- 18
Cool to room temperature before slicing.
Tips
Use a sunny windowsill or other consistently warm location to ensure proper rise without overproofing.
Punch down dough firmly after the first rise to release gas and activate yeast for the second rise.
Scatter toppings evenly for consistent texture across all slices.
Good to Know
Cover cooled focaccia with plastic wrap or aluminum foil and store at room temperature up to 2 days, or refrigerate up to 5 days. Reheat in a 350 degrees F oven for 5-10 minutes.
Prepare dough and refrigerate after first rise up to 12 hours. Bring to room temperature before shaping and second rise.
Slice into squares and serve at room temperature as an appetizer or alongside salads and summer vegetable dishes.
Common Mistakes
Do not skip the first rise or rush the rising time to avoid dense, gummy crumb texture.
Do not over-knead the dough to avoid tough, bread-like focaccia rather than light and airy crumb.
Do not add all water at once to avoid overly wet dough that will not hold shape during shaping.
Substitutions
lighter color