Focaccia Didn’t Originate in Rome, but in Mesopotamia 9,000 years ago!
<div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="schema:primaryImageOfPage og:image rdfs:seeAlso" resource="https://www.ancient-origins.net/sites/default/files/styles/large/public/field/image/Focaccia.jpg?itok=rknt4rtE"><img typeof="foaf:Image" src="https://www.ancient-origins.net/sites/default/files/styles/large/public/field/image/Focaccia.jpg?itok=rknt4rtE" width="610" height="342" alt="Focaccia, with animal fat experimentally baked in a replica husking tray inside a domed oven. " /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="schema:description content:encoded"><p>
By <a href="https://www.uab.cat/" target="_blank" rel="nofollow">Universitat Autonoma de Barcelona[/url]</p>
<p>A study led by researchers from the UAB and the University La Sapienza in Rome indicates that during the Late Neolithic, between 7000 and 5000 BC, the agricultural communities in the Fertile Crescent region of the Near East, developed a complex culinary tradition that included the baking of large loaves of bread and “focaccias” with different flavors on special trays known to archaeologists as husking trays.</p>
<h2>Creating Prehistoric Focaccia</h2>
<p>The husking trays were containers with a large oval base and low walls, made of coarse clay. They differed from common trays due to their internal surface, marked with rough impressions or incisions arranged repetitively and regularly.</p>
<p>Previous experiments using replicas of these trays and cooking structures similar to those found at archaeological sites from the studied period had already allowed researchers to hypothesize their function. These investigations suggested that large
loaves made with water and
flour might have been baked on these trays, placed in domed
ovens for about 2 hours at an initial temperature of 420°C.</p>
<p>The grooves on the internal surface would have facilitated the removal of the
bread once baked. Moreover, the large size of the loaves, approximately 3 kg (6.6 lbs), suggested they were likely intended for communal consumption.</p>
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