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Ramp Focaccia Recipe

Name: Ramp Focaccia
Total time: 50 min
Yield: 1
Ingredients: 1 ball of focaccia dough ( see recipe ); 3 ounces ramps; 4 tablespoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon chile flakes

NYT Cooking

Ingredients

1 ball of focaccia dough (<a href="http://www.nytimes.com/recipes/1014681/Focaccia-Dough.html">see recipe</a>)

3 ounces ramps

4 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon chile flakes

Method

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.

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.

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