← Back to Search Results
baking European, Italian
Farro-Studded Focaccia with Herbs Recipe-22425

Photo by: Joseph DeLeo
Comments: 0


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


  • 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


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%)
19g (29%)
3g (13%)
0mg (0%)
3mcg RAE (0%)
3mg (4%)
28mg (3%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
martin-yans-china Martin Yan's China
by Martin Yan
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
good-to-the-grain Good to the Grain
by Kim Boyce
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lidias-italy Lidia's Italy
by Lidia Bastianich
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?