Recipe

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• butter , for baking dish
• 1 lb farro
• 8 cups water
• 2 tbsp kosher salt
• 2 cups (8 oz) grated extra-sharp cheddar
• 2 cups (8 oz) grated mozzarella
• 1 cup whole milk
• 3 tbsp herbes de provence
• 1 tbsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 (about 5 oz) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old , torn into 1/2-inch pieces
• extra-virgin olive oil, for drizzling

• 1 Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.
• 2 Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.
• 3 Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.
• 4 Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
• 5 Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.