Doctor's Review: Medicine on the Move

October 20, 2017
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Farro-studded focaccia with herbs

Whole farro or kamut makes a chewy, sweet addition to this focaccia. Farro is an ancient variety of wheat, probably used in antiquity to make breads, risotti and even pasta.

¼ c. (60 ml) whole farro or kamut kernels

1½ c. (375 ml) boiling water

3 c. (750 ml) whole-wheat bread flour

2 tsp. (10 ml) quick-rise yeast

1 tsp. (5 ml) salt

1¼ c. (300 ml) water

5 tbsp. (75 ml) extra-virgin olive oil, divided

2 tbsp. (30 ml) fresh thyme leaves

1 tbsp. (15 ml) fresh rosemary leaves

½ small onion, thinly sliced

½ c. (125 ml) Parmesan cheese, grated

or ½ tsp. (2.5 ml) coarse salt

Cook the farro in the 1½ cups (375 ml) 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 (300 ml) water to the temperature the yeast package recommends for mixing into a dry yeast mixture, usually 110°F (43°C) to 130°F (54°C). With the mixer running, pour in the water and 3 tablespoons (45 ml) 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 (23-cm) square baking pan with a little olive oil. Scrape the dough into the 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 (190°C). 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.

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