Ramp Focaccia Food

RAMP FOCACCIA

Ramp Focaccia image

Provided by Melissa Clark

Time 50m

Yield 1 (9-inch) focaccia

Number Of Ingredients 5

Ingredients

1 ball of focaccia dough (see recipe)
3 ounces ramps
4 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon chile flakes

Steps:

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.

Nutrition Facts : @context http, Calories 1123, UnsaturatedFat 50 grams, Carbohydrate 120 grams, Fat 62 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 1412 milligrams, Sugar 4 grams

FOCACCIA DOUGH

Focaccia Dough image

This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf. (The New York Times)

Provided by Melissa Clark

Categories project, appetizer

Time 15m

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

Number Of Ingredients 6

Ingredients

3 3/4 teaspoons active dry yeast
3/4 cup extra-virgin olive oil, more as needed
11 grams kosher salt (1 tablespoon)
10 grams sugar (2 teaspoons)
515 grams all-purpose flour (about 4 cups), more as needed
130 grams whole wheat flour (about 1 cup)

Steps:

Place 1 1/2 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 5 minutes.
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).
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 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
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 1 hour.
Divide dough into 3 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.

Nutrition Facts : @context http, Calories 1247, UnsaturatedFat 47 grams, Carbohydrate 161 grams, Fat 57 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 624 milligrams, Sugar 3 grams

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