Ramp Focaccia

Ingredients

• 1 ball of focaccia dough (see recipe)
• 3 ounces ramps
• 4 tablespoons olive oil
• ¼ teaspoon salt
• ⅛ teaspoon chile flakes

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    187 calories; 10 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 332 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 (9-inch) focaccia

Preparation

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 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.