Ramp Focaccia
- Total Time
- 50 minutes, plus time to prepare dough
- Rating
- Comments
- Read comments
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Ingredients
- 1ball of focaccia dough (see recipe)
- 3ounces ramps
- 4tablespoons olive oil
- ¼teaspoon salt
- ⅛teaspoon chile flakes
Nutritional analysis per serving (1 servings)
1095 calories; 60 grams fat; 9 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 9 grams polyunsaturated fat; 116 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 23 grams protein; 1424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Trim roots of ramps; separate white bulbs from green leaves. Rinse each under warm water and pat dry. Coarsely chop leaves.
- Step 2
Heat 1 tablespoon olive oil in a large skillet until very hot. Quickly sauté whole ramp bulbs until caramelized, about 2 minutes. Pour bulbs and their oil over chopped leaves and toss with salt and chile flakes. Pour 3 tablespoons oil into bottom of a 9-inch cake pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Press ramp mixture into dough. Bake until golden brown, 30 to 35 minutes.
Private Notes
Comments
I had an issue of ramps getting too charred but otherwise it was one of the best focaccia variations from that article and, tasting ways of cooking ramps
Next time I will cut the ramps into a 1/2 inch dice. The roughly chopped ramps did not wilt in the oil, as I image they should have, and they ended up charring in spots when cooked. Covering with aluminum foil at about the halfway point helped a lot. Otherwise this olive oil drenched focaccia was delicious.
It's good, but kind of doesn't show off a very expensive, fleeting ingredient in the way that I'd hoped. I have one more bunch of ramps, may just do them simply with eggs and asparagus. As far as the charring goes--you really need to make sure that you work the hot oil into the greens and coat every fragment of green. Also, use a fork to dock the focaccia dough a bit. I cooked mine in a cast iron pan; I used the same pan I browned the roots in, gave it a wipe, and put in the dough.
Let me add that I used a blob of one-serving frozen pizza dough, defrosted. Worked fine. Recommend that shortcut.