Focaccia di Farro: A Nutty Twist on a Classic

By Master Chef Gianluca Deiana Abis

Focaccia with Prosciutto Parmiggiano and Arugula

1. History of Focaccia di Farro

Focaccia di Farro is a wholesome variation of the traditional Italian focaccia. Instead of using all-purpose wheat flour, this recipe incorporates farro flour, which is spelt. Farro is an ancient grain once staple in Roman diets. It has been cultivated in Italy for thousands of years, especially in central and northern regions.

Farro is celebrated for its nutty flavor and nutritional benefits. It offers a richer character and earthy depth that elevates focaccia. This recipe allows you to enjoy the timeless appeal of focaccia while embracing a grain that mirrors Italy’s agricultural heritage. It also showcases a modern emphasis on wholesome ingredients.

2. Ingredients for Focaccia di Farro

• 300g (about 2 1/2 cups) farro flour

• 200g (about 1 1/2 cups) all-purpose flour

• 350ml (about 1 1/2 cups) warm water

• 10g (2 teaspoons) salt

• 10g (2 teaspoons) sugar

• 8g (about 2 teaspoons) dry yeast or 20g fresh yeast

• 40ml (about 3 tablespoons) extra virgin olive oil, plus extra for drizzling

• Coarse sea salt and fresh rosemary sprigs for topping

  
  

3. Step-by-Step Instructions

Activate the Yeast

1. In a small bowl, dissolve the yeast and sugar in a portion of the warm water.

2. Let the mixture sit for 5 to 10 minutes until it becomes foamy.

   
   

Mix the Dough

1. In a large mixing bowl, combine the farro flour, all-purpose flour, and salt.

2. Add the yeast mixture, olive oil, and the remaining warm water.

3. Mix until the dough comes together.

4. Knead on a floured surface for about 10 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook for 5 to 7 minutes.

5. Cover the dough with a clean kitchen towel.

6. Let it rise in a warm place until it doubles in size, about 1 to 2 hours.

   
   

Shape the Focaccia

1. Preheat your oven to 220°C (430°F).

2. Lightly oil a large baking sheet.

3. Gently press the dough onto the sheet, stretching it to an even thickness.

4. Cover and let it rest for another 20 to 30 minutes.

   
   

Create Dimples and Top

1. Use your fingers to create dimples all over the dough’s surface.

2. Drizzle generously with olive oil.

3. Sprinkle coarse sea salt and scatter fresh rosemary sprigs on top.

   
   

Bake

1. Bake in the preheated oven for 20 to 25 minutes.

2. The focaccia should be golden brown and crisp around the edges.

3. Remove it from the oven and drizzle a bit more olive oil while it's still hot.

   
   

Serve

1. Let the focaccia cool slightly before slicing.

2. Serve it warm or at room temperature.

   
   

4. Pairing Focaccia di Farro with Wine

Vermentino (Liguria)

The crisp, clean profile of Vermentino pairs wonderfully with the nutty, earthy flavors of farro.

Pigato (Liguria)

This floral and citrusy white wine balances the rustic character of the focaccia.

Sangiovese (Tuscany)

A light, bright red with soft tannins and cherry notes complements the robust flavor of farro.

Prosecco (Veneto)

A dry, sparkling Prosecco creates a refreshing contrast to the rich olive oil and coarse salt of the focaccia.

5. Top Bakeries and Producers

Panificio Bonci (Rome)

Known for their experimentation with ancient grains, Bonci’s bakery offers rustic and flavorful breads that inspire this style of focaccia.

Antico Forno Roscioli (Rome)

This landmark bakery in Rome emphasizes quality flours and traditional techniques, yielding excellent grain-based focaccia.

6. Chef Tips for the Perfect Focaccia

• Optimize Flour Blend: Mix farro flour with all-purpose flour for better gluten development, making the dough easier to handle.

• Slow Rising: Don’t hurry the rising process. Farro-based dough benefits from a slow rise, enhancing its flavor and texture.

• Quality Olive Oil: Choose a high-quality, fruity extra virgin olive oil to accentuate the farro's nutty profile.

• Experiment with Toppings: Try cherry tomatoes, caramelized onions, or a mix of fresh herbs to enhance the unique flavor of farro.

• Storage: Keep leftover focaccia in an airtight container and reheat in the oven to restore its crispiness.

  
  

7. Best Pairings to Enhance Your Meal

• Pair with Vermentino, Pigato, Sangiovese, or a dry Prosecco.

• Serve alongside a green salad, soft cheeses, or marinated olives for a wholesome Italian meal.

  
  

This extensive guide to Focaccia di Farro not only celebrates a traditional recipe but also encourages exploration in flavors and pairings. Enjoy experimenting with your own creations and let this delicious bread become a staple in your home!