Part 4/8:
To infuse more flavor into the grain, opt for chicken stock instead of plain water—enriching the farro with a deeper taste. A couple of sprigs of thyme and bay leaves add the final touch of flavor to the cooking liquid.
Once the farro is gently simmered to perfection—achieving a delicious al dente texture—it's crucial to remove and drain any remaining herbs before dividing the cooked farro into two portions. One half is lightly drizzled with olive oil and salt for a flavorful chewing experience, while the other half is prepared for crisping up in the oven, providing essential textural contrast in the bowl.