Ramp Focaccia

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

1. Heat oven to 450 degrees.
2. Trim roots of ramps; separate white bulbs from green leaves.
3. Rinse each under warm water and pat dry.
4. Coarsely chop leaves.
5. Heat 1 tablespoon olive oil in a large skillet until very hot.
6. Quickly saute whole ramp bulbs until caramelized, about 2 minutes.
7. Pour bulbs and their oil over chopped leaves and toss with salt and chile flakes.
8. Pour 3 tablespoons oil into bottom of a 9-inch cake pan.
9. Pat dough evenly into pan, leaving a small gap between dough and edges of pan.
10. Press ramp mixture into dough.
11. Bake until golden brown, 30 to 35 minutes.

focaccia, ramps, olive oil, salt, chile flakes

Taken from cooking.nytimes.com/recipes/1014682 (may not work)