Focaccia di Farro

Focaccia di Farro

Focaccia di Farro

By Master Chef Gianluca Deiana Abis

1. History

Focaccia di Farro is a wholesome variation on the traditional Italian focaccia, made with farro flour (spelt) rather than the usual all-purpose wheat flour. Farro, an ancient grain that was once a staple of Roman diets, has been cultivated in Italy for thousands of years, particularly in central and northern regions. Known for its nutty flavor and higher nutritional value, farro flour adds a rustic character and a rich, earthy depth to focaccia. This recipe is an excellent way to enjoy the timeless appeal of focaccia while incorporating a grain that reflects Italy’s agricultural heritage and a modern focus on wholesome ingredients.

2. Step-by-Step RecipeIngredients:

• 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

Instructions:

1. Activate the Yeast:

   • Dissolve the yeast and sugar in a small bowl with a portion of the warm water. Let it sit for 5–10 minutes until foamy.

2. Mix the Dough:

   • In a large mixing bowl, combine the farro flour, all-purpose flour, and salt. Add the yeast mixture, olive oil, and the remaining warm water.

   • Mix until the dough comes together, then knead on a floured surface for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5–7 minutes.

   • Cover the dough with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1–2 hours.

3. Shape the Focaccia:

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

   • Lightly oil a large baking sheet. Gently press the dough onto the sheet, stretching it out to an even thickness.

   • Cover and let it rest for another 20–30 minutes.

4. Create Dimples and Top:

   • Use your fingers to create dimples all over the surface of the dough.

   • Drizzle generously with olive oil, sprinkle coarse sea salt, and scatter rosemary sprigs across the top.

5. Bake:

   • Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden brown and crisp around the edges.

   • Remove from the oven and drizzle a bit more olive oil over the top while it’s still hot.

6. Serve:

   • Let cool slightly before slicing. Serve warm or at room temperature.

3. Pairing

• Vermentino (Liguria): The crisp, clean profile of Vermentino complements the nutty, earthy flavors of farro.

• Pigato (Liguria): This floral and citrusy white wine balances the focaccia’s rustic character.

• Sangiovese (Tuscany): A light, bright red with soft tannins and cherry notes can stand up to the farro’s robust flavor.

• Prosecco (Veneto): A dry, sparkling Prosecco provides a refreshing contrast to the rich olive oil and coarse salt.

4. Top Bakery/Producer

• Panificio Bonci (Rome): Known for experimenting with ancient grains, Bonci’s bakery offers rustic, flavorful breads that inspire this style of focaccia.

• Antico Forno Roscioli (Rome): A landmark bakery in Rome that emphasizes quality flours and traditional techniques, producing excellent grain-based focaccia.

5. Chef Tips

• Blend farro flour with some all-purpose flour for better gluten development and a more manageable dough.

• Don’t rush the rising process; farro-based doughs benefit from a slow rise for improved flavor and texture.

• Olive oil is key—use a high-quality, fruity extra virgin olive oil to bring out the best in the farro’s nutty profile.

• Experiment with additional toppings: try cherry tomatoes, caramelized onions, or a mix of fresh herbs to complement the unique flavor of the farro.

• Store leftover focaccia in an airtight container and reheat in the oven to revive its crisp exterior.

6. Best Pair with:

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

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