Focaccia di Farro al Rosmarino (Italian Spelt Focaccia)

Focaccia Focaccia di Farro al Rosmarino (Italian Spelt Focaccia with Rosemary)with Prosciutto Parmiggiano and Arugula

Focaccia Focaccia di Farro al Rosmarino (Italian Spelt Focaccia with Rosemary)with Prosciutto Parmiggiano and Arugula

Story of the Dish

Focaccia di Farro al Rosmarino

Focaccia di Farro is a rustic and deeply aromatic interpretation of Italian focaccia, built around the distinctive character of farro spelta flour, extra virgin olive oil, sea salt and fresh rosemary.

Farro has occupied an important place in Italian cereal culture for centuries, but the terminology requires precision. In Italy, farro does not necessarily identify one single wheat. The name has historically been applied to several hulled wheats, principally einkorn, emmer and spelt.

For this recipe, we are specifically using farro spelta, Triticum spelta.

That distinction matters because different farro flours behave differently in bread making.

Spelt brings a characteristic flavor that is more pronounced than ordinary refined wheat flour, with nutty, toasted and subtly sweet notes. It also produces a dough that requires a more delicate approach.

This is not a focaccia to attack aggressively in the mixer.

Time, hydration, gentle folds and controlled fermentation will do most of the work.

The finished focaccia should be deeply golden and crisp underneath, fragrant with rosemary and extra virgin olive oil, soft and moist inside, with an irregular but controlled open crumb.

Focaccia di Farro al Rosmarino is built around the balance of its principal ingredients, correct temperature control, and disciplined seasoning. The preparation should preserve the identity of the main ingredient rather than bury it under unnecessary garnish or excess sauce. The method below follows professional Italian kitchen logic: organize the mise en place first, cook each component to its proper texture, and bring the elements together only when they are ready for service.

Recipe Information

Region: Italy

Yield: 1 large focaccia

Servings: 8

Preparation Time: 30 minutes

Total Time: Approximately 24 hours

Difficulty: Intermediate

Ingredients

For the Dough

10.58 oz farro spelta flour

7.05 oz strong Italian type 0 flour or quality bread flour

12.7 oz cool water

0.71 oz extra virgin olive oil

0.42 oz fine sea salt

0.07 oz instant dry yeast

For the Pan

1.06 oz extra virgin olive oil

For the Salamoia

1.76 oz water

1.23 oz extra virgin olive oil

0.14 oz fine sea salt

For Finishing

2 to 3 sprigs fresh rosemary

Coarse or flaky sea salt, as needed

Extra virgin olive oil, as needed after baking

Choosing the Spelt Flour

Not all spelt flour is identical.

You may encounter:

White spelt flour

Semi whole grain spelt flour

Whole grain spelt flour

For this recipe, I prefer white or lightly refined spelt flour.

It provides excellent farro flavor without loading the dough with enough bran to significantly interfere with gluten structure.

Whole grain spelt can certainly be used, but hydration and fermentation will need adjustment.

If using a very coarse whole grain flour, begin by replacing only part of the 10.58 oz spelt flour with the whole grain version.

Once you understand how that particular flour absorbs water, you can increase the percentage.

Choosing the Strong Flour

The remaining 7.05 oz should be a strong but not excessively strong wheat flour.

A quality Italian type 0 bread flour is ideal.

The purpose of this flour is structural.

Spelt provides much of the flavor.

The strong wheat flour helps the dough retain fermentation gases and maintain sufficient strength during the long fermentation.

This is an example of flour blending being used intentionally rather than simply mixing whatever happens to be available.

Water Temperature

Use cool water.

Aim for a final dough temperature of approximately:

74°F to 77°F

73°F to 77°F

This is particularly useful with spelt because we do not want fermentation or dough development to accelerate unnecessarily.

During summer, use colder water.

During winter, slightly warmer water may be necessary.

Do not automatically use warm water because yeast is involved.

Control is more important than speed.

Initial Hydration

Place both flours in a large bowl.

Mix thoroughly.

Add 11.64 oz of the water.

Mix until no large areas of dry flour remain.

Do not knead aggressively.

The dough will appear rough.

Cover.

Allow it to rest for approximately 25 minutes.

This initial hydration gives the flour time to absorb water before salt, oil and additional mechanical development are introduced.

Adding the Yeast and Salt

Dissolve the instant dry yeast in approximately 0.53 oz of the remaining water.

Add it to the dough.

Use your fingertips to incorporate it gently.

Dissolve the 0.42 oz fine sea salt in the final 0.53 oz water.

Add gradually.

Fold and squeeze gently until completely incorporated.

Finally, add the 0.71 oz extra virgin olive oil.

Work it into the dough gradually.

The dough may initially appear slippery and separated.

Continue folding gently.

It will come back together.

Do Not Overmix Spelt

This is one of the most important technical points in the recipe.

Ordinary strong bread dough can often tolerate substantial mechanical development.

Spelt should be treated with greater restraint.

Once the dough becomes cohesive and moderately elastic, stop.

Do not continue mixing simply because you are accustomed to kneading bread for a predetermined number of minutes.

Overworking can weaken the dough rather than strengthening it indefinitely.

We will develop the remaining structure through folds and time.

First Fold

Cover the dough and rest for 20 minutes.

Wet your hands lightly.

Take one edge of the dough.

Stretch it gently upward.

Stop when you feel resistance.

Fold it toward the center.

Rotate the bowl.

Repeat from all four directions.

Cover.

Rest another 20 minutes.

Second Fold

Repeat the same sequence.

By now, the dough should feel smoother and more organized.

It may also feel relatively extensible.

Do not interpret extensibility as weakness automatically.

Spelt dough naturally behaves somewhat differently from conventional strong wheat dough.

The objective is sufficient structure, not maximum resistance.

Cover.

Rest for another 20 minutes.

Third Fold

Perform one final gentle fold.

If the dough already feels elastic and capable of holding its shape, stop there.

Three sets are generally sufficient.

Do not perform six or seven aggressive folding sessions because you believe more work must produce more strength.

With spelt, restraint matters.

What the Dough Should Feel Like

After the final fold, the dough should be:

Soft

Smooth

Elastic

Extensible

Slightly sticky

Capable of holding a rounded shape temporarily

It should not feel tight like bagel dough.

It should not feel dry.

And it should not immediately spread like pancake batter.

The correct texture lies between those extremes.

Beginning Fermentation

Cover the dough.

Allow it to remain at room temperature for approximately 30 minutes.

You may begin seeing small bubbles.

Do not wait for the dough to double.

Transfer it to the refrigerator.

Cold Fermentation

Refrigerate for:

18 to 24 hours

The long fermentation develops aroma while allowing us to use only a small quantity of yeast.

This is particularly valuable with farro because the objective is to taste the grain.

An aggressively yeasty aroma would obscure exactly what makes this focaccia interesting.

For the best balance, I recommend approximately 20 to 24 hours.

What to Look for the Following Day

The dough should have expanded visibly.

You should see fermentation bubbles.

The surface may appear slightly domed.

The dough should smell pleasantly fermented, wheaty and subtly nutty.

It should not smell aggressively alcoholic or excessively acidic.

If the dough has completely collapsed in the refrigerator, fermentation has gone too far.

Preparing the Pan

Pour approximately 1.06 oz extra virgin olive oil into a 13 × 18 inch metal pan.

Spread it thoroughly across the bottom and lightly up the sides.

Use a metal pan whenever possible.

The direct contact between dough, olive oil and hot metal creates the crisp bottom that should contrast with the soft interior.

This is an important part of focaccia texture.

Transferring the Dough

Remove the dough from the refrigerator.

Allow it to stand for approximately 30 minutes.

Oil your hands.

Release the dough gently from its container.

Transfer it directly into the prepared pan.

Do not punch it down.

Do not knead it again.

Do not reshape aggressively.

We want to preserve the fermentation gases already inside.

Stretching the Dough

Allow the dough to rest in the pan for approximately 15 minutes.

Then gently stretch it toward the corners.

Use oiled fingertips.

Do not pull aggressively from the edges.

If the dough resists, stop.

Wait another 10 to 15 minutes.

Then continue.

This principle is especially important with spelt.

Forcing dough creates unnecessary tearing.

Time allows gluten to relax naturally.

Final Proof

Cover the pan loosely.

Allow the dough to proof for approximately:

1½ to 2½ hours

The exact time depends on room temperature and fermentation activity.

The dough is ready when it appears:

Aerated

Relaxed

Soft

Slightly jiggly

Filled with visible bubbles beneath the surface

Do not wait for dramatic expansion.

Spelt dough should not be pushed unnecessarily far during proofing.

Preparing the Rosemary

Use fresh rosemary.

Remove the leaves from the stems.

If the leaves are particularly large, chop them very lightly.

Do not pulverize them.

Place the rosemary leaves in a small amount of extra virgin olive oil for approximately 10 minutes before using.

This light coating helps protect the rosemary from becoming excessively dry or scorched during baking.

Preparing the Salamoia

Combine:

1.76 oz water

1.23 oz extra virgin olive oil

0.14 oz fine sea salt

Whisk vigorously immediately before use.

The mixture will temporarily emulsify.

It will naturally separate again.

That is normal.

Dimpling

Preheat the oven to:

450°F

446°F

Pour approximately half of the salamoia over the proofed dough.

Coat your fingers with olive oil.

Spread your fingers naturally.

Press vertically and deeply into the dough.

Lift.

Move.

Repeat.

Do not drag your fingertips across the surface.

Do not flatten the dough with your palms.

Create numerous irregular depressions while preserving the surrounding gas structure.

Adding the Rosemary

Distribute the rosemary across the surface.

Do not overload the focaccia.

Rosemary is powerful.

It should perfume the bread rather than cover it.

Pour the remaining salamoia over the surface.

Allow some of the liquid to collect naturally inside the dimples.

Finish with a restrained quantity of coarse or flaky sea salt.

Baking

Place the focaccia on the lower middle rack.

Bake at:

450°F

446°F

for approximately:

22 to 27 minutes

Rotate once if necessary.

The finished focaccia should become deeply golden.

The edges should be crisp.

The rosemary should become aromatic without burning.

The dimples should remain clearly visible.

Do not remove the focaccia while the surface is pale.

Internal Temperature

For additional precision, the center should reach approximately:

200°F to 205°F

199°F to 205°F

Insert the thermometer into a thick bread section without touching the pan.

Internal temperature confirms doneness.

It does not replace proper browning.

Checking the Bottom

Lift one edge carefully.

The underside should be:

Golden brown

Crisp

Firm

Well caramelized

If the top is properly colored but the bottom remains pale, move the pan to a lower rack for several additional minutes.

A soft, white bottom is not the texture we want.

Immediately After Baking

Remove the focaccia from the oven.

Drizzle the surface very lightly with excellent extra virgin olive oil.

The residual heat will release the fresh aromatic compounds from the oil.

Allow the focaccia to remain in the pan for approximately 3 minutes.

Then transfer it to a wire rack.

This prevents trapped steam from softening the bottom.

Resting

Allow the focaccia to rest for at least:

15 to 20 minutes

before cutting.

The interior crumb continues stabilizing after the bread leaves the oven.

Cutting immediately can release excessive steam and make the center appear wetter than it actually is.

The Correct Crumb

When cut, the focaccia should reveal:

Irregular alveoli

A moist interior

Thin to medium internal walls

Good elasticity

No compressed layer along the bottom

No gummy center

Do not expect the same enormous alveoli produced by an extremely high hydration strong wheat focaccia.

This bread has a different objective.

We want farro flavor and excellent texture, not a competition for the largest hole.

The Flavor

The difference becomes particularly clear once the focaccia cools slightly.

Ordinary white wheat focaccia can be relatively neutral, allowing olive oil and toppings to dominate.

Spelt contributes considerably more personality.

You should detect:

Toasted grain

Subtle nuttiness

Mild sweetness

Fermented wheat

Rosemary

Extra virgin olive oil

Sea salt

The bread itself should remain interesting even after the rosemary has been removed from the equation.

That is the reason for using farro.

Whole Grain Variation

For a more rustic version, replace 3.53 oz of the white spelt flour with whole grain spelt flour.

The formula becomes:

7.05 oz white spelt flour

3.53 oz whole grain spelt flour

7.05 oz strong type 0 flour

Whole grain flour contains bran and germ, which changes both water absorption and gluten development.

You may need approximately 10 to 0.71 oz additional water, depending on the flour.

Add additional water gradually.

Never chase a hydration percentage blindly.

Watch the dough.

Onion Variation

Thinly sliced onions work beautifully with spelt.

Slice one medium onion extremely thinly.

Dress lightly with extra virgin olive oil.

Distribute over the focaccia immediately before baking.

Do not create a thick layer.

The combination of caramelized onion, rosemary and nutty spelt is particularly effective.

Olive Variation

Press approximately 3.53 oz high quality Italian olives gently into the surface after dimpling.

Reduce the finishing salt slightly.

Olives contribute substantial salinity.

Taste and adjust accordingly.

Potato and Rosemary Variation

Very thin potato slices can also be arranged across the surface.

Slice approximately 1 to 2 mm thick.

Rinse briefly.

Dry extremely well.

Dress lightly with extra virgin olive oil.

Arrange in a thin overlapping layer.

Finish with rosemary and sea salt.

Avoid creating a thick potato layer that prevents the focaccia underneath from baking properly.

Mistakes to Avoid

Assuming Every Farro Flour Is the Same

Identify whether you are using spelt, emmer or einkorn.

They behave differently.

Using 100% Spelt Without Adjusting Technique

It can work, but the dough becomes less forgiving.

Overmixing

Spelt dough does not benefit from endless mechanical development.

Using Too Much Yeast

The grain should provide the aroma, not the yeast.

Adding Flour Because the Dough Feels Sticky

Use oiled or wet hands.

Overfolding

Once sufficient structure has developed, stop.

Overfermenting

Spelt dough can lose structural strength when pushed excessively far.

Forcing the Dough Across the Pan

Allow the gluten to relax.

Overproofing

Do not wait for the dough to become enormous.

Burning the Rosemary

Lightly coat it with olive oil and avoid excessive quantities.

Underbaking

Develop real golden coloration.

Leaving the Focaccia in the Pan

Move it to a rack after several minutes to preserve the crisp bottom.

Do not rush the main cooking stage, overcrowd pans, or compensate for weak flavor with excess salt, sugar, cheese, or garnish. Avoid overcooking delicate ingredients and do not let a finished sauce sit over aggressive heat. Follow the texture cues in the method because ingredient size and equipment can change exact timing.

Chef Gianluca’s Recommendation

Farro should not be used simply because it sounds rustic or ancient.

If we choose farro, we should be able to taste it.

That is why I prefer 60% farro spelta in this focaccia rather than adding a token amount to ordinary bread flour.

At the same time, we need to respect the characteristics of the grain.

Do not treat spelt exactly like an extremely strong modern bread flour.

Do not overwork it.

Do not overferment it.

Do not keep folding simply because another recipe tells you to perform five or six sets.

Watch the dough.

When it has enough strength, stop.

Then give it time.

During the long fermentation, the aroma of the grain becomes considerably more interesting. The rosemary and extra virgin olive oil should support that aroma rather than conceal it.

When the focaccia comes out of the oven, the first thing I want is a deeply golden surface and crisp bottom.

Then I want to cut through it and find a soft, moist, irregular crumb.

Finally, I want to taste the reason we used farro in the first place.

Toasted grain, subtle nuttiness, rosemary, sea salt and excellent extra virgin olive oil.

That is what should define this Focaccia di Farro.

Wine Pairing

Vermentino

A dry Vermentino works beautifully with rosemary, olive oil and the nutty character of spelt.

Its acidity provides freshness while its Mediterranean aromatic profile remains compatible with the focaccia.

Serve at approximately:

46°F to 50°F

46°F to 50°F

Trebbiano

A dry, clean Trebbiano with good acidity is another excellent option, particularly when the focaccia is served simply with olive oil or fresh cheese.

Chef's Notes

Know exactly which farro flour you are using.

For this recipe, use farro spelta.

Combine 60% spelt with 40% strong wheat flour.

Do not overmix.

Use rests and folds to develop structure gradually.

Control dough temperature.

Use only a small quantity of yeast.

Allow the dough to ferment slowly.

Handle the fermented dough gently.

Do not force it into the pan.

Proof until aerated but do not push the dough excessively far.

Use fresh rosemary.

Coat the rosemary lightly with olive oil before baking.

Use a proper salamoia.

Bake until deeply golden.

Check the bottom.

Remove from the pan after several minutes.

And allow the focaccia to rest before cutting.

Nutrition per Serving

Approximate values per serving

Calories: 350 kcal

Protein: 0.32 oz

Total Fat: 0.46 oz

Saturated Fat: 0.07 oz

Carbohydrates: 1.76 oz

Fiber: 0.14 oz

Sugars: 0.04 oz

Sodium: 600 mg

Nutritional values are approximate and depend on the specific spelt flour and quantity of extra virgin olive oil retained after baking.

Understanding Farro

The word farro is frequently translated into English simply as spelt.

That translation is not always correct.

The Italian term can refer to three historically important hulled wheats:

Farro Piccolo: Einkorn, Triticum monococcum

Farro Medio: Emmer, Triticum dicoccum

Farro Grande: Spelt, Triticum spelta

For this focaccia, we are specifically selecting spelt flour because its baking characteristics make it particularly suitable for combining with strong wheat flour.

This gives us the flavor of farro while maintaining enough structural strength for a light focaccia.

Ancient Grain, Modern Focaccia

Farro belongs to an extraordinarily old family of cultivated wheats.

That does not mean we should claim that this particular focaccia was eaten in Ancient Rome.

It was not.

The grain has ancient roots.

The recipe is a contemporary application of that grain to Italian focaccia technique.

This distinction is important because serious culinary writing should separate historical ingredients from invented historical recipes.

We can respect history without manufacturing it.

Why Use Spelt in Focaccia?

Spelt brings something ordinary bread flour cannot reproduce exactly.

Its aroma is deeper.

The flavor can have notes reminiscent of toasted grain and nuts.

It also gives the crumb a slightly more rustic personality.

But there is a technical tradeoff.

Spelt contains gluten, but its dough can behave differently from conventional strong bread wheat. It can become extensible and fragile relatively quickly when overworked.

That means the baker must change technique.

Instead of asking:

How long should I knead this dough?

Ask:

How little manipulation does this dough need to develop sufficient structure?

That change in philosophy produces a better focaccia.

Why We Are Not Using 100% Spelt

A focaccia made entirely from spelt is possible.

But it produces a different technical challenge.

For this recipe, I want pronounced spelt flavor while maintaining enough strength to support approximately 72% hydration, overnight fermentation and an aerated crumb.

The formula therefore uses:

60% spelt flour

40% strong Italian type 0 flour

This is enough spelt to define the flavor rather than merely suggesting it.

The strong flour provides additional structural support.

Professional Formula

Baker's Percentage

Total flour: 100%

Spelt flour: 60%

Strong type 0 flour: 40%

Water: 72%

Extra virgin olive oil: 4%

Fine sea salt: 2.4%

Instant dry yeast: 0.4%

Calories: approximately 260 kcal

Protein: 0.28 oz

Carbohydrates: 1.73 oz

Fat: 0.14 oz

Saturated Fat: 0.04 oz

Fiber: 0.11 oz

Sugars: 0.07 oz

Sodium: 430 mg

Cholesterol: 0 mg

Storage and Reheating

Focaccia di Farro is best on the day it is baked.

Once completely cool, store tightly wrapped at room temperature for approximately:

1 to 2 days

For longer storage, freeze it.

Cut into portions.

Wrap individually.

Freeze.

Reheating

Reheat at:

375°F

374°F

for approximately:

6 to 8 minutes

The exterior should regain crispness while the interior remains moist.

Avoid the microwave when possible.

It softens the crust and reduces the contrast that makes focaccia appealing.

Serving Suggestions

This focaccia is particularly good with ingredients that complement rather than overpower the farro.

Try it with:

Prosciutto Crudo

Fresh ricotta

Pecorino

Grilled vegetables

Artichokes

Roasted mushrooms

Fresh tomatoes

Italian olives

Extra virgin olive oil

Its pronounced grain flavor also makes it excellent served completely plain.

Cool completely before storing. Keep bread wrapped or in a bread bag at room temperature for up to 2 days. Reheat briefly in a 350°F oven to refresh the crust. Freeze sliced portions for longer storage.

Chef Gianluca