Mediterranean in May
I’ve been wanting to bake foccacia bread for a while, so this recipe from the Vegetarian Times Cooks Mediterranean was a perfect one to try. Not only is it healthy incorporating farro into it, but also turned out quite tasty. The farro in the bread gives a nice chewy texture.
I only made half the prescribed quantity. Here is my adapted version.
1/4 cup farro
1/2 cup warm water
1/2 pkg yeast
1-2 tbsp olive oil
1/4 cup sun-dried tomatoes, minced and oil-packed
1 cup all purpose flour, plus additional for kneading
1/4 cup whole wheat flour
1/4 tsp salt
1/2 tsp brown sugar
kosher or coarse salt for the top
dried oregano, for the top
dry red pepper flakes for the top (optional)
Place the farro in a bowl, cover with water and let sit overnight.
Drain and rinse the farro, add transfer to a saucepan. Cover with 2 inches of water and bring the mixture to a boil over high heat. Reduce flame, and let simmer for about 45 minutes, until the farro is cooked. Add water as needed to prevent burning.
Meanwhile, combine warm water and yeast in a small bowl. Let sit for 5-10 minutes. Add 1 tbsp olive oil, minced sun-dried tomatoes, and sugar and mix well.
In a large bowl, mix the flours, and salt. Add the yeast mix and drained, cooked and drained Farro and mix well. Turn the flour onto a well floured surface and knead for 5 minutes, adding any flour as needed if it is sticky. Shape the flour into a ball and roll into a circle and place on a lightly oiled baking sheet. Cover with a towel and let it rise in a warm place for 40 minutes.
Preheat oven to 400 degrees F.
Make dimples on the surface of the dough, drizzle some olive oil, sprinkle kosher salt, oregano and red pepper flakes. Bake for 20-25 minutes until the top is golden. Cut into wedges and serve warm.