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baking European, Italian
Farro-Studded Focaccia with Herbs

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Whole Farro, Kamut, or any grain makes a chewy, sweet note in this focaccia. Farro is an ancient variety of wheat, probably used in antiquity to make breads, risotti, and even pasta.

Yield: Makes one 9-inch focaccio, about 4 servings

Ingredients

  • ¼ cup whole farro or kamut
  • 1½ cups boiling water
  • 3 cups whole wheat bread flour
  • 2 teaspoons quick-rise yeast
  • 1 teaspoon salt
  • 1¼ cups water
  • 5 tablespoons extra virgin olive oil, divided
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • ½ small onion, thinly sliced
  • ½ cup grated Parmesan cheese, or ½ teaspoon coarse salt

Directions

Cook the farro in the 1½ cups boiling water in a small saucepan for about 40 minutes, until very tender. Drain well. In a stand mixer or large bowl, mix the flour, yeast, and salt. Heat the 1¼ cups water to the temperature the yeast package recommends for mixing into a dry mixture, usually 110°F to 130°F. With the mixer running, pour in the water and 3 tablespoons of the oil. Knead until well mixed, then knead for 5 minutes more. It will be a sticky, soft dough. Knead in the cooked farro.

Grease a 9-inch square baking pan with a little olive oil. Scrape the dough into the prepared pan and spread it out to the corners. Let the focaccia rise, covered, for an hour, or until doubled in height.

Preheat the oven to 375°F. When the focaccia has risen, sprinkle the thyme, rosemary, and onion over the dough. Drizzle with the remaining olive oil, and top with the Parmesan or salt. Bake for 20 to 25 minutes, until the focaccia is firm and browned around the edges.


© 2007 Robin Asbell
 

Nutritional Information

Nutrients per serving (% daily value)

569kcal (28%)
796mg (33%)
84g
5g
19g (29%)
0g
3g (13%)
13g
3g
0mg (0%)
1g
15g
45mg
187mg
3mcg RAE (0%)
3mg (4%)
28mg (3%)
2mg (10%)
 

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