Mix flour and beer, and dip the zucchini flowers in the batter.
In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it.
Once they start to golden, take them out and place them on absorbing paper towel.
Let them cool down, and then add salt and pepper.
Cut the focaccia in half and add goat cheese, bresaola and finally the battered zucchini flowers. Serve warm.