You’ll look forward to ramp season precisely so you could make this no-knead bread.
Rye flour adds depth to the fluffy focaccia.
Feel free to substitute the same amount of all-purpose flour for the rye.
Credit:Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
They have a strong garlicky flavor, which is most pronounced in the stems and bulbs.
Wash well and pat dry before using.
Ingredients
1 1/3cupswarm water(about 110F)
1 1/4tsp.activedry yeast(from 1 [1/4-oz.]
Let stand until yeast just starts to bubble and foam, 5 to 10 minutes.
Drizzle 2 tablespoons of the oil over yeast mixture.
Whisk together all-purpose flour, rye flour, and kosher salt in a medium bowl.
Add flour mixture to yeast mixture in food processor.
Pulse until dough comes together in a single mass, about 5 pulses.
Scrape down sides of food processor bowl.
Lightly coat a 13- x 9-inch metal baking pan with cooking spray.
Drizzle 2 tablespoons of the oil over pan, tilting to completely coat bottom of pan.
Preheat oven to 450F.
Uncover dough, and drizzle with remaining 1 tablespoon oil.
Dimple dough all over with your fingertips, pressing all the way down to bottom of pan.
Sprinkle dough with flaky sea salt, if desired.
Top with ramps, gently pressing into dough, being careful not to collapse air pockets.
Coat ramps with cooking spray.
Bake until browned on top and very crisp on bottom, 20 to 25 minutes.
Brush focaccia with melted butter, and serve.
