Skip to main content

Originally published Thursday, May 9, 2013 at 6:05 AM

  • Share:
  • Comments (0)
  • Print

Recipe: Ramp Focaccia

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >


Makes one (9-inch) Focaccia

1 ball of focaccia dough (see recipe below)

3 ounces ramps

4 tablespoons olive oil

¼ teaspoon salt

1/8 teaspoon chili flakes

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.

2. Heat 1 tablespoon olive oil in a large skillet until very hot. Quickly saute whole ramp bulbs until caramelized, about 2 minutes. Pour bulbs and their oil over chopped leaves and toss with salt and chili 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.

Focaccia Dough:

Yield: 3 balls of dough (for 9-inch focaccias)

3¾ teaspoons active dry yeast

¾ cup extra-virgin olive oil, more as needed

1 tablespoon kosher salt

2 teaspoons sugar

4 cups all-purpose flour, more as needed

1 cup whole-wheat flour

1. Place 1½ cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about five minutes.

2. Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms. (You may need to add more all-purpose flour.)

3. Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about five minutes. If using a stand mixer, finish dough by hand, on a floured surface, for one minute. Add more all-purpose flour if dough feels very sticky. (You want damp but not unworkable dough.)

4. Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about one hour.

5. Divide dough into three equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.

Melissa Clark, The New York Times

News where, when and how you want it

Email Icon

The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited content access is included with most subscriptions.

Subscriber login ►