Focaccia Didn’t Originate in Rome, but in Mesopotamia 9,000 years ago!

By Universitat Autonoma de Barcelona

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.

Creating Prehistoric Focaccia

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.

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.

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.