Farro with Cheese and Herbs

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Butter, for baking dish

Farro:

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