Focaccia with Anchovies and Squash Blossoms


Cooks in: 4h 20mins 3h
Levels: Medium
Serves: 8
  • 6 3/4 C. of pizza flour, plus a bit more
  • 1 to 2 pack of 7 oz of fresh anchovy fillets in oil
  • 10.5 OZ. of zucchini
  • 3/4 C. of pizza flour
  • 3/4 OZ. of instant dry yeast
  • 25 PCS. of cleaned squash blossoms
  • Truffle Honey
  • Marjoram
  • Salt
1)Mix 4 cups of flour with 3 1/4 cups of water, the yeast and 1 teaspoon of honey and combine until smooth; cover and let rise for about 1 hour. 
2)Add the white flour, the rest of the  flour and 4 teaspoons of salt; cover and let rise for 30 minutes.
3)Mince 3 of the anchovies and put the dough, which should still be soft, on top of them and flour it, combine it with the anchovies, then place the dough back in the bowl and drizzle some oil around the dough and along the edge of the bowl; let rest for 30 minutes.
4)Trim the ends of the zucchini and slice it thinly either lengthwise or into rounds.
5)Season the fresh anchovies with a drizzle of oil, fresh marjoram and a pinch of salt.
6)Set the dough on the work surface, fold it in half, then turn it 90 degree and fold it over again; repeat this 4-5 times and put it back in the bowl with a drizzle of oil around its edges; repeat these steps another 2 times, 30 minutes apart.
7)Grease a pan and set half of the dough on it, press it down at the edges and then in the center to form a focaccia; distribute most of the anchovies and squash blossoms on the top, then roll out the other half of the dough on a floured surface and place it on top of the filling, sealing the borders together. Cover and let rest for about 10 minutes.
8) Bake at 425°F in a circulating air oven for 20 minutes, then remove, distribute the remaining zucchini and anchovies; drizzle with oil and a sprinkle of pepper and bake for another 20 minutes. Remove, allow to cool, garnish with the remaining blossoms and serve.
Dough Storage:

Freezing Instructions:  After the pizza dough rises, you can freeze the balls of dough to make pizza at a later time. Lightly coat all sides of the dough ball with nonstick spray or olive oil. Place the dough ball into individual zipped-top bag and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight.

Overnight/All Day Instructions: The dough can be left to for 8-12 hours in the refrigerator. The slow rise gives the pizza dough wonderful flavor! If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before needing it down.