Ancient recipe revealed: Early focaccia found in Fertile Crescent

Research published in the journal Scientific Reports by experts from Universitat Autonoma de Barcelona (UAB), the Mila and Fontanals Institute (IMF-CSIC) in Spain, Sapienza University of Rome, and the University of Lyon suggests that in the late Neolithic period, agricultural communities in the Fertile Crescent region of the Middle East (Mesopotamia) developed a culinary culture.

Researchers were intrigued by thick clay ceramic trays with an oval base and low walls. These trays were noted for their internal surface, marked with rough impressions or incisions arranged repetitively and regularly.

Analysis of fragments of these vessels, dating from 6400–5900 B.C. and found at archaeological sites Mezraa Teleilat, Akarçay Tepe, and Tell Sabi Abyad between Syria and Turkey, allowed researchers to determine that some were used for baking large loaves of bread and seasoned flatbreads.

Research revealed the presence of grain flour such as wheat and barley, and analyses of organic residues showed traces of animal fats and plant-based spices.

Experiments conducted by scientists suggest that loaves weighing about 7 pounds were baked on these trays in dome ovens for about 2 hours, at an initial temperature of 788°F. The characteristic grooves inside the vessels facilitated the removal of baked bread.

The size of the loaves indicates they were intended for communal consumption, emphasizing the importance of food in the social life of those communities.

"Our study offers a vivid picture of communities using the cereals they cultivated to prepare breads and ‘focaccias’ enriched with various ingredients and consumed in groups," explains Sergio Taranto, the lead author of the study, part of a doctoral thesis carried out at UAB and La Sapienza.

"The use of the husking trays we identified leads us to consider that this Late Neolithic culinary tradition developed over approximately six centuries and was practiced in a wide area of the Near East," the researcher summarizes.

The results of these studies not only shed new light on the diet of our ancestors but also on their social and cultural customs. Communal meal preparation and consumption may have played a key role in building social bonds.

Contemporary focaccia is an Italian bread made from yeast dough, like pizza. This baked good enjoys immense popularity not only in Italy but also in many other countries.

Focaccia embodies the essence of Italian culinary arts. It is tasty and simple, can be served with many toppings, and stays fresh for a long time.