Focaccia with Zucchini Blossoms

Name: Focaccia with Zucchini Blossoms
Ingredients: 6 1/2 cups all-purpose flour (about 800 grams);; 1 2/3 cups semolina flour (about 200 grams);; 3 cups warm spring water (about 700 grams);; 2 1/2 teaspoons fresh yeast (about 10 grams);; 1 1/2 tablespoons extra virgin olive oil (about 20 grams) plus more as needed;; 2 teaspoons salt (about 10 grams);; Coarse or fine salt, to taste;; 4 ounces cleaned zucchini blossoms (about 110 grams)

Lacucinaazzurradifrancesca @francesca_lupinetti

Riva Ligure

Focaccia with zucchini blossoms: thick, soft, and crispy. Delicious on its own or served with cured meats and cheeses! So tasty! A must-try!

Lacucinaazzurradifrancesca @francesca_lupinetti

Riva Ligure

Focaccia with zucchini blossoms: thick, soft, and crispy. Delicious on its own or served with cured meats and cheeses! So tasty! A must-try!

Saved

Ingredients

6 1/2 cupsall-purpose flour (about 800 grams);
1 2/3 cupssemolina flour (about 200 grams);
3 cupswarm spring water (about 700 grams);
2 1/2 teaspoonsfresh yeast (about 10 grams);
1 1/2 tablespoonsextra virgin olive oil (about 20 grams) plus more as needed;
2 teaspoonssalt (about 10 grams);
Coarse or fine salt, to taste;
4 ouncescleaned zucchini blossoms (about 110 grams)

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Steps

1

First, clean the zucchini blossoms. Remove the stems and inner parts, then rinse under running water and pat dry.
2

Roughly chop the blossoms.
3

In a large bowl, add the warm water and crumble in the fresh yeast.
4

Stir until the yeast is dissolved, then add half of the flour. Continue mixing (a spoon or spatula works well), then add the remaining flour.
5

Mix until all the flour is incorporated, then add the salt. Finally, add the olive oil and mix well.
6

Once combined, add the zucchini blossoms and knead for a few minutes so the blossoms are evenly distributed throughout the dough.
7

Drizzle a little olive oil on the bottom of the bowl, then place the dough in the bowl.
8

Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour. Then transfer to the refrigerator and let it rest for 2 hours. After this, let it rise for another 2 hours at room temperature.
9

Divide the dough based on how many focaccias you want to make. With these amounts, you can make three thick focaccias, two small ones, or one large one. Line a baking sheet with parchment paper and place the dough on top. Stretch it out with your hands.
10

Sprinkle with coarse or fine salt to taste. Drizzle a little olive oil over the surface.
11

Let rise at room temperature for another 2 hours.
12

After this time, bake at 400°F (200°C) on the lower rack for 15-20 minutes, then move to the upper rack for another 5-8 minutes. Baking times may vary depending on your oven! Let cool for a few minutes at room temperature. Your focaccia with zucchini blossoms is ready!
13

Serve and enjoy!