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Butter, for baking dish
1 pound farro
8 cups water
2 tablespoons kosher salt
Filling
2 cups (8 ounces) grated extra-sharp Cheddar
2 cups (8 ounces) grated mozzarella
1 cup whole milk
3 tablespoons herbes de Provence
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Topping
4 (about 5 ounces) 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
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