The focaccia with zucchini blossoms is a fragrant, very soft and tasty leavened bread. It’s a different way to enjoy these flavorful blossoms, which will absorb the seasoning and aroma of the other ingredients. With long fermentation, we will obtain an extraordinary focaccia, very digestible, well-aerated, with an aroma and softness that will last even the next day. The focaccia with zucchini blossoms can be filled with vegetables, cold cuts, or cheeses, making it suitable for buffets, aperitifs, or picnics. It’s a great beach snack or a work lunch. It can be made with both natural yeast and baker’s yeast. The thickness, we decide; in fact, if we want it thinner, it will be enough to use a slightly larger baking tray than the one I indicated.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 16 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup water
- 1/2 tsp fresh baker's yeast
- Doubled volume starter dough
- 2 1/2 cups all-purpose flour
- 3/4 cup water
- 1 1/4 tsp fine salt
- 20 zucchini blossoms
- 3 tbsps grated table cheese
- 1 pinch pepper
- to taste shavings of table cheese
Preparation
1) Prepare the starter dough. Dissolve the baker’s yeast in the 1/4 cup of water and add the sifted flour. Mix well and cover, letting it rise until it doubles in volume.
If you want to make this delicious focaccia with natural yeast, simply replace the so-called starter with 100 grams of refreshed and ready-to-use sourdough. Add the sourdough directly to the ingredients for the actual focaccia dough and proceed as described below, including the refrigerator step.
2) In the meantime, wash and clean the zucchini blossoms by removing the stem, pistil, and outer filaments. Pat them gently to dry as much water as possible. Leave 5 or 6 blossoms whole, perhaps the most beautiful ones, and finely chop the others.
Prepare the zucchini blossom focaccia dough
3) In a large bowl (or the bowl of a mixer), sift the flour, add the already doubled volume starter (or sourdough) and half of the water provided, and begin to knead.
As soon as the ingredients begin to combine, add the remaining water, the chopped zucchini blossoms, grated cheese, ground pepper, and finally the salt.
4) Knead until the dough is smooth and lump-free (about 7-8 minutes by hand; a little less with the mixer). The consistency of our dough will be sticky and tacky, so resist the temptation to add flour. Transfer our dough into a bowl greased with a bit of extra virgin olive oil and let it rise until it doubles, well covered with cling film. Transfer the bowl to the fridge, on the upper shelf, and leave it for 14-16 hours. This way, we will get a highly digestible, well-aerated product with a softness that will last over time.
5) After the maturation time in the fridge, take out the bowl and leave it at room temperature for a maximum of one or two hours (it will also depend on the temperature in the house).
After this period of time, grease or line the chosen baking tray with parchment paper. Transfer the dough and gently spread it inside our tray. At this point, massage the surface of the dough with a little extra virgin olive oil, add the zucchini blossoms, lightly press them into the focaccia, and let it rise for the last time.
Probably, it will be necessary to slightly oil your hands to spread the dough evenly.
6) After about an hour, the focaccia with zucchini blossoms will be ready to bake at 392°F (200°C) in the middle rack of a hot oven for about 10/12 minutes. About 5 minutes before the end of cooking, add the cheese shavings and return to the oven. If necessary, pass the focaccia under the grill for a few minutes. Remove from the oven, let it cool slightly, and enjoy it as you like, alone or filled with vegetables, cheeses, and cold cuts.
