Focaccia di Farro al Rosmarino (Italian Spelt Focaccia)

Aug 12
3 min read

Updated: 4 hours ago

The Story

Focaccia Focaccia di Farro al Rosmarino (Italian Spelt Focaccia with Rosemary)with Prosciutto Parmiggiano and Arugula Focaccia di Farro al Rosmarino Focaccia di Farro is a rustic and deeply.

Ingredients

Main Ingredients

For the Dough
10.58 oz farro spelta flour (metric: 300 g)
7.05 oz strong Italian type 0 flour or quality bread flour (metric: 200 g)
12.7 oz cool water (metric: 360 g)
0.71 oz extra virgin olive oil (metric: 20 g)
0.42 oz fine sea salt (metric: 12 g)
0.07 oz instant dry yeast (metric: 2 g)
For the Pan
1.06 oz extra virgin olive oil (metric: 30 g)
For the Salamoia
1.76 oz water (metric: 50 g)
1.23 oz extra virgin olive oil (metric: 35 g)
0.14 oz fine sea salt (metric: 4 g)
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.
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. (metric: 300 g)
Choosing the Strong Flour
The remaining 7.05 oz should be a strong but not excessively strong wheat flour. (metric: 200 g)
A quality Italian type 0 bread flour is ideal.
The purpose of this flour is structural.
Spelt provides much of the flavor.
Water Temperature
Use cool water.
Aim for a final dough temperature of approximately:
74°F to 77°F (23°C)
73°F to 77°F (23°C)

Preparation

Mixing the Dough

Region: Italy Yield: 1 large focaccia Servings: 8 Preparation Time: 30 minutes

Developing the Dough

Total Time: Approximately 24 hours Difficulty: Intermediate Farro should not be used simply because it sounds rustic or ancient. If we choose farro, we should be able to taste it.

First Fermentation

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.

Shaping

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.

Final Proof

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.

Baking

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.