Ancient focaccia: Unearthing the Middle East's baking legacy
Focaccia is one of the most popular Italian baked goods. Although it's hard to believe, it turns out it was probably baked centuries ago! According to scientists, between 7000 and 5000 B.C., agricultural communities in the Fertile Crescent region of the Middle East baked large loaves of bread and the equivalent of modern focaccia.
Discoveries published in the journal "Scientific Reports" by researchers from Universitat Autònoma de Barcelona (UAB), the Mila and Fontanals Institute (IMF-CSIC) in Spain, Sapienza University of Rome, and the University of Lyon indicate that in the late Neolithic period, agricultural communities in the Fertile Crescent region of the Middle East (Mesopotamia) had a well-developed culinary culture.
Researchers were intrigued by ceramic trays with an oval base and low walls made of thick clay. They were characterized by their internal surfaces, 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.
Bread and focaccia: fascinating discovery of scientists
Experiments conducted by scientists suggest that loaves weighing about 3 kilograms were baked on these trays in dome ovens for about two hours, at an initial temperature of 420°C. 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 group," explains Sergio Taranto, the lead author of the study, part of a doctoral thesis carried out at UAB and Sapienza University.
"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 shed new light not only 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.
Focaccia – what kind of baked good is it?
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 delicious and simple, can be served with many toppings, and stays fresh for a long time.
