Ramp Focaccia

This recipe is adapted from chef Luke Prosseda (Vineyard di Norma, Something Different) in Bethlehem. It does take some planning as the dough hydrates overnight in the fridge, but it’s worth it! If you can’t find durum flour, you can use an extra cup of all-purpose flour instead.

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Cuisine Italian

Servings 1 Yield

Ingredients

3 cups all-purpose flour
1 cup durum flour
2 teaspoons instant yeast
2 teaspoons kosher salt
2 cups lukewarm water
3 tablespoons olive oil plus more for the pan
1 bunch ramps (about 8), cleaned and chopped reserve a few whole leaves for decoration if desired
Flaky sea salt

Instructions

The night before you intend to bake the focaccia, stir together the flours, yeast and salt in a large bowl. Add the water and stir until combined into a sticky ball of dough. Pour 1 tablespoon of the olive oil on top and use your fingers to spread it over the top of the dough. Cover tightly with plastic wrap or a lid and place in the fridge overnight (at least 12 hours or up to 24 hours).
The day you are going to bake, coat the bottom and sides of a 9- by 13-inch pan with 1–2 tablespoons olive oil. Remove the dough from the refrigerator. Using a silicone spatula, gently deflate the dough by pulling it from the sides of the bowl and folding towards the center, turning the bowl as you go. You want to release the dough from the bowl and create a rough ball. Place the dough in the prepared pan and roll it to coat it in the olive oil. You don’t need to stretch it to fit the pan at this point.
Let the dough rise, uncovered, at room temperature for 3–4 hours (if your kitchen is chilly, I like to do this in a cold oven with just the oven light on). When it’s ready, the dough should look light and puffy and mostly fill the pan.
Heat the oven to 425°F and place a rack in the middle. Stir together 1 tablespoon olive oil and the chopped ramps and sprinkle evenly over the top of the dough.Place the whole leaves on top, if using. Pour 1 more tablespoon of olive oil all over the dough and ramps, coating your fingers with some of the oil. Using your coated fingers, press straight down to create dimples in the dough. Two or three presses is fine: you don’t want to deflate the dough too much! Sprinkle the top with flaky sea salt.
Bake for 25–30 minutes, until the crust is crispy and golden. Remove the pan to a cooling rack for 10 minutes before cutting and serving.

Notes

KNOW YOUR RAMPS

Be aware that ramps can be confused with lily of the valley—it might be wise to accompany a more seasoned forager on your first outing to avoid any mishaps. (See sidebar for some resources.)

You can find ramps for sale at farmers markets in the Lehigh Valley from purveyors such as Primordia Farms, among others. So when you finally have your ramps in hand, what will you make with them? Of course, you could pickle them, or make a pesto. But this year, it’s got to be focaccia: the perfect canvas for the strong flavor of ramps.