Ramp-And-Rye Focaccia

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You'll look forward to ramp season precisely so you can make this no-knead bread.

By
Ann Taylor Pittman
Ann Taylor Pittman
Ann Taylor Pittman
For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram.
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Published on March 25, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Ramp-and-Rye Focaccia sliced and ready to serve
Photo:

Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
Active Time:
25 mins
Stand Time:
3 hrs
Total Time:
3 hrs 45 mins
Servings:
12

Layered with ramps inside and out, this easy no-knead bread comes together in the food processor. Rye flour adds depth to the fluffy focaccia. You can find it online or with the specialty flours in the baking aisle of your local grocery store. Feel free to substitute the same amount of all-purpose flour for the rye.

Similar in appearance to scallions but with broad, flat leaves, ramps taste great raw, cooked, or pickled. They have a strong garlicky flavor, which is most pronounced in the stems and bulbs. Wrap unwashed ramps in a damp paper towel, and store in a plastic bag in the refrigerator up to three days. Wash well and pat dry before using.

Ingredients

  • 1 1/3 cups warm water (about 110°F)

  • 1 1/4 tsp. active dry yeast (from 1 [1/4-oz.] envelope)

  • 1 tsp. granulated sugar

  • 5 Tbsp. extra-virgin olive oil, divided

  • 3 cups all-purpose flour

  • 2/3 cup medium rye flour

  • 2 tsp. kosher salt

  • 1/3 cup chopped fresh ramp leaves

  • Flaky sea salt (optional)

  • 6-8 whole ramps, bulbs removed

  • 3 Tbsp. unsalted butter, melted

Directions

  1. Stir together water, yeast, and sugar in the bowl of a food processor. 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. Add chopped ramp leaves; process until dough is smooth and sticky, allowing dough to spin around bowl, about 30 seconds.

  2. 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. Scrape dough into prepared pan, and turn to coat completely in oil; pat dough out to fill pan. Loosely cover with plastic wrap coated with cooking spray, and let stand in a warm place until at least doubled in size, 3 to 4 hours.

  3. Preheat oven to 450°F. 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.

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