Focaccia With Zucchini Zucchini Blossoms Ricotta Cheese Olives Recipe

As I pulled this zucchini blossom focaccia masterpiece from the oven, the aroma of freshly baked bread and the promise of creamy ricotta and briny olives took over my kitchen, and trust me, it was love at first bite.

Zucchini, zucchini blossoms, ricotta, and olives unite in a delightful medley that showcases the best of fresh, simple ingredients. I adore how the warm, tender dough of the focaccia combines with the creamy ricotta and the earthiness of zucchini; and the olives and coarse sea salt add just the right amount of savory to make this dish a perfect balance of textures and tastes.

Ingredients

• All-purpose flour: Provides structure and carbohydrates for energy.
• Olive oil: Adds healthy fats, moisture, and flavor to the dough.
• Zucchini: Low-calorie, high in fiber and vitamins, adds freshness.
• Zucchini blossoms: Delicate flavor, packed with vitamins and antioxidants.
• Ricotta cheese: Creamy texture, rich in protein and calcium.
• Black olives: Source of healthy fats, add savory, briny flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm water
• 1/4 cup olive oil, plus more for drizzling
• 1 medium zucchini, thinly sliced
• 8-10 zucchini blossoms, trimmed
• 1/2 cup ricotta cheese
• 1/4 cup black olives, pitted and sliced
• 1 teaspoon coarse sea salt
• Freshly ground black pepper, to taste

How to Make this

1. In a sizeable mixing bowl, combine the flour, salt, and sugar. Stir well to mix.

2. In a distinct, small basin, mix the yeast into the warm water. Let it set for approximately 5 minutes until it is bubbly.

3. Combine the mixture of yeast and 1/4 cup of olive oil with the flour mixture. Stir until a dough forms.

4. TURN THE DOUGH OUT onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic.

5. Put the dough in a bowl that has been lightly oiled, and cover it with a clean kitchen towel. Set it in a warm place to rise. Let it hang out there for about an hour, but do check at around 45 minutes to see if it has doubled in size. You may also let it rise for up to
1.5 hours, but don’t let it overproof.

6. Heat your oven to 400°F (200°C). Oil a baking sheet or pan with olive oil.

7. After it has risen, deflate the dough and press it into the prepared baking sheet, stretching it to fit.

8. Position the zucchini slices and zucchini flowers atop the dough. Place small dollops of the ricotta around the top and scatter the sliced olives as if they are the best little part of an olive. Then pop it in the oven.

9. More olive oil should be drizzled on the focaccia, followed by a generous sprinkling of coarse sea salt and freshly ground black pepper to taste.

10. Cook for 20 to 25 minutes until the edges are golden brown and the toppings are finished. Let cool a little before cutting and serving. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Clean kitchen towel
6. Baking sheet or pan
7. Oven
8. Pastry brush (optional, for oiling)
9. Knife or mandolin (for slicing zucchini)
10. Cutting board
11. Rolling pin (optional, for stretching dough)
12. Cooling rack

FAQ

• Can I use instant yeast instead of active dry yeast?You can substitute instant yeast for active dry yeast in this recipe. Use the same quantity, but you can omit the step of dissolving it in water. Mix it directly with the dry ingredients.
• Do I have to use zucchini blossoms?Zucchini blossoms provide a gentle flavor and an exquisite look, but if you can’t find them, feel free to leave them out or replace them with yet more zucchini slices.
• Can I knead the dough by hand instead of using a mixer?Of course! Kneading by hand takes a little longer (10 minutes, to be exact). But it’s such a satisfying way to ensure a nice, cohesive dough. I tend to check in with the dough a couple of times during the process, touching a bit of it before and after it’s been kneaded. That way, I know just how smooth and lovely it can be.
• What can I substitute for ricotta cheese?Substitutes for ricotta include cottage cheese or mascarpone, though they will slightly change the flavor and texture of the dish.
• Can I make the dough in advance?Indeed, ready the dough and allow it to elevate in the cool of the fridge for one night. Restore it to room temperature before moving on with the recipe.
• How do I know when the focaccia is baked?The focaccia is complete when it is golden brown on top and sounds hollow when you tap it. If you want to make focaccia and it is still in the cooking phase, it won’t take longer than 20-25 minutes at 400°F (200°C).

Focaccia With Zucchini Zucchini Blossoms Ricotta Cheese Olives Recipe Substitutions and Variations

Use bread flour for a chewier texture or whole wheat flour for a nuttier flavor, instead of all-purpose flour.
Use 2 teaspoons of instant yeast to achieve a quicker rise in your dough.
Rather than using ricotta cheese, you might consider using goat cheese, which offers a tangy flavor, or mascarpone, which delivers a richer texture.
Instead of using black olives, use green olives for a milder taste or kalamata olives for a more robust flavor.

Pro Tips

1. Activate the Yeast Perfectly Make sure the water you use to activate the yeast is warm but not too hot, ideally between 105°F and 110°F (40°C and 43°C). If the water is too hot, it can kill the yeast, preventing the dough from rising properly.

2. Ensure Even Dough Stretching When pressing the dough into the baking sheet, work from the center outward. If the dough resists stretching, let it rest for a few minutes to relax the gluten, then continue spreading it to avoid tearing.

3. Zucchini Prep To prevent the zucchini from releasing too much moisture on the dough, lightly salt the slices and let them sit for a few minutes, then pat them dry with a paper towel before placing them on the focaccia. This step will keep the focaccia from getting soggy.

4. Use Fresh Ingredients For the best flavor, ensure that your zucchini blossoms and ricotta cheese are fresh. Fresh zucchini blossoms should be vibrant and not wilted, while quality ricotta will be creamy and rich.

5. Enhance Flavor with Herbs Consider adding fresh herbs like rosemary or thyme for a more aromatic and flavorful focaccia. Sprinkle the herbs over the top with the olive oil and sea salt just before baking.