De Re Coquinaria
Ingredients
18 oz. flour - Wheat flour was common
12 oz. warm water
1 tbsp. active dry yeast- Wild yeast
1 tbsp. Sugar- common with the wealth, but can be substituted
1.5 tsp. Salt- Salt was common.
1 tsp. olive oil- Olive oil was common in the Mediterranean
Directions
1.) Combine water, sugar and yeast and let stand until foamy (about 5 minutes)
2.) Add the flour, oil, and salt and mix well
3.) Clean and flour a tabletop/ countertop
4.) Turn out onto floured surface
5.) Knead until smooth
6.) Oil a bowl
7.) Let the dough rise in the oiled bowl while covered, until it has doubled in size
8.) Punch it down
9.) Oil a sheet pan
10.) Stretch and press the dough out onto the oiled sheet pan
11.) Let rise again for 15 minutes
12.) Brush the dough with olive oil and a bit of coarse salt or herbs
13.) Bake at 400 degrees F for 20 minutes
Yields 16 slices.
Number of Servings: 16
Focaccia (Roman flatbread) is most famous for predating pizza, and therefore is commonly associated with Italy, however, the Romans were also fond of their own version of this dish[1]. In fact, focaccia has a history in Turkey, Italy, Greece, France, and Spain.[2] Historians concluded that the Romans got this bread recipe from the Etruscans in Northern Italy, who made it before the Roman Empire.[3] The word Focaccia is derived from the Latin phrase “panis focacius”, literally meaning “fireplace bread”, a reference to how the bread was originally cooked.[4] This particular recipe was found in an ancient cookbook, De Re Coquinaria. The Focaccia (Roman flatbread) was a dish that was eaten by a plethora of different people. Although sugar was most commonly used by the wealth of Rome, the sugar in this recipe could be substituted for honey, or another sweet substitute.[5] Early focaccia was likely unleavened, but with the geographic climate this dish originates from, the bread was able to rise on its own.[6] Ancient Romans brought this recipe with them as they conquered new lands.[7] When the Romans invaded Britain, they also brought this recipe with them, so many Britons included this bread in their diet. This is likely due to how versatile the bread can be. There are plenty of ways to enjoy focaccia, whether that be topped with olive oil, sliced olives, or cheeses.[8]
During the Roman era, trade had increased exponentially which introduced a lot of new foods to Britain when it was taken over by the Roman empire. The Romans integrated the Greeks’ and Etruscans’ farming and agriculture techniques into their own, which is what they then spread to Britain with their takeover.[9] The Romans learned the recipe for focaccia bread from the Etruscans and spread this knowledge to the Britains. One such instance in which these techniques were spread was through religious festivals held by the Roman Catholic Church.[10] The focaccia bread reflects on the importance of agriculture and food that was presented during that time period. Focaccia bread includes olive oil, which is an ingredient that was introduced by the Romans due to their Mediterranean setting. The focaccia bread also represents a change in their culinary appeal.[11] Those most affected by Roman culture were the upper class or the British elites, so they were the ones to most likely be eating focaccia bread. [12] After their departure from Britain, many of the culinary traditions introduced by the Romans disappeared. Focaccia bread along with mint, rosemary, and garlic are just a few things to survive the Roman’s departure and become a part of Britain's diet. [13]
Works Cited
Spiritello. “Focaccia (Roman Flatbread) Recipe.” SparkRecipes, 15 Aug. 2010, recipes.sparkpeople.com/recipe-detail.asp?recipe=895184.
Carney, Judith Ann, C. Wayne Smith, and Robert Henry Dilday. "Feeding the World." An Encyclopedia of History, Culture, and Social Influence from Hunter-Gatherers to the Age of Globalization: 467.
“The History of Focaccia.” Basta Pasta, 17 Feb. 2017, www.bastapastamd.com/blog/the-history-of-focaccia/.
Imma, et al. “Focaccia Bread.” Immaculate Bites, 17 Oct. 2019, www.africanbites.com/focaccia-bread/.
Moseley, Benjamin. Treatise on Sugar: with Miscellaneous Medical Observations. Cambridge University Pres, 2012.
“Traditional Roman Focaccia.” Cucinaitaliana, cucinaitaliana.myshopify.com/products/traditional-roman-focaccia.
Footnotes
[1] Carney, Judith Ann, C. Wayne Smith, and Robert Henry Dilday. "Feeding the World." An Encyclopedia of History, Culture, and Social Influence from Hunter-Gatherers to the Age of Globalization: 467.
[2] “The History of Focaccia.” Basta Pasta, 17 Feb. 2017, www.bastapastamd.com/blog/the-history-of-focaccia/.
[3] “The History of Focaccia.” Basta Pasta, 17 Feb. 2017, www.bastapastamd.com/blog/the-history-of-focaccia/.
[4] “The History of Focaccia.” Basta Pasta, 17 Feb. 2017, www.bastapastamd.com/blog/the-history-of-focaccia/.
[5] Moseley, Benjamin. Treatise on Sugar: with Miscellaneous Medical Observations. Cambridge University Pres, 2012.
[6] “The History of Focaccia.” Basta Pasta, 17 Feb. 2017, www.bastapastamd.com/blog/the-history-of-focaccia/.
[7] “The History of Focaccia.” Basta Pasta, 17 Feb. 2017,
www.bastapastamd.com/blog/the-history-of-focaccia/.
[8] “The History of Focaccia.” Basta Pasta, 17 Feb. 2017, www.bastapastamd.com/blog/the-history-of-focaccia/.
[9] Cirulli, Manuel. “Roman Food in Britain.” Historic UK, www.historic-uk.com/HistoryofBritain/Roman-Food-in-Britain/.
[10] “The History of Focaccia.” Basta Pasta, 17 Feb. 2017, www.bastapastamd.com/blog/the-history-of-focaccia/.
[11] Cirulli, Manuel. “Roman Food in Britain.” Historic UK, www.historic-uk.com/HistoryofBritain/Roman-Food-in-Britain/.
[12] Cirulli, Manuel. “Roman Food in Britain.” Historic UK, www.historic-uk.com/HistoryofBritain/Roman-Food-in-Britain/.
[13] Cirulli, Manuel. “Roman Food in Britain.” Historic UK, www.historic-uk.com/HistoryofBritain/Roman-Food-in-Britain/.
Jessica P, Marissa N, Abbey R, Jocelyn D