Squash Blossom, Tomato, Herb Focaccia

Squash Blossom, Tomato, Herb Focaccia

Prep Time: 25 minutes
Cook Time: 25 minutes
Serving Size: 6-12
Source: King Arthur Flour



  • 1½ teaspoons active dry yeast or instant yeast
  • ½ teaspoon sugar
  • 1 cup (227g) warm water
  • ½ teaspoon salt
  • ½ cup (57g) 100% Whole Wheat Flour
  • 2½ cups (301g, approximately) Unbleached All-Purpose Flour
  • 2 tablespoons (25g) extra-virgin olive oil, to drizzle on focaccia after baking
  • 1lb of assorted Cherry Specialty Tomatoes
  • 10 Squash Blossoms
  • Micro herbs


  • Dissolve the yeast and sugar in the water. Add ¼ cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes to give the yeast a chance to get going.
  • Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, ½ cup at a time, until the dough is pulling away from the sides of the bowl.
  • Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil.
  • Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1½ to 2 hours.
  • When the dough has doubled in bulk, gently deflate it, and turn it out onto a lightly floured counter. Stretch the dough into a 14" circle and place on a greased baking sheet.
  • Preheat the oven to 425°F while the focaccia is rising. Let it rise for 30 minutes.
  • Dimple the focaccia with your fingers and place it in the oven. Bake for approximately 25 minutes, or until lightly browned and cooked through.
  • Drizzle with the olive oil and sprinkle with fresh or dried rosemary and/or oregano. Cut into 6 to 12 wedges. Serve as is, or with marinara sauce, if desired.

Leave a comment

Please note, comments must be approved before they are published