1. Chop garlic, parsley, and capers until fine, or in the food processor. Transfer to a small bowl and stir in the red-pepper flakes.‍
2. Heat 2 Tbsp oil in a large pot or Dutch oven over medium-high. Add a single layer of the broccoli and cook, without stirring, until browned underneath, 3 to 4 minutes. Transfer to  cutting board, then repeat with the remaining broccoli, adding more oil when the pot as needed.
3. To the now-empty pot, reduce the heat to medium and add 2 Tbsp oil. Add the onion, farro and half of the parsley-caper mixture (about ¼ cup). Season with salt, then stir until the farro is darker in color and the garlic is fragrant, 2 to 3 minutes. Add the wine, increase heat to medium-high and scrape up browned bits on the bottom of the pot. Simmer until the wine is reduced by half, 2 to 3 minutes. Add the stock and 2 cups of water; season lightly with salt and bring to a boil. Reduce heat to simmer gently for 10 minutes.‍
4. Meanwhile, coarsely chop the broccoli . Cook farro for 10 minutes, then add the broccoli and simmer until the farro and broccoli are tender, 10 to 15 minutes. Remove from heat and season to taste with salt.
5. Divide among bowls; top with the remaining parsley-caper mixture and a drizzle of olive oil.

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