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)
1123 calories; 62 grams fat; 9 grams saturated fat; 41 grams monounsaturated fat; 9 grams polyunsaturated fat; 120 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 22 grams protein; 1412 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
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.
The three tablespoons of oil in the bottom of the pan made the edges very oily and flaky, almost like a pie crust – great if that's what you want, but beware. I would prefer it to be more bready/focaccia crust so next time I'll use less oil. The tender and garlicky charred ramp bulbs were the star here, so I'd bias towards adding more bulbs, and pressing them in so they stay put.
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