Focaccia: Tracing 9,000 Years of Neolithic Baking Tradition

Researchers from the UAB and University La Sapienza have uncovered evidence of a complex culinary tradition in the Late Neolithic Near East, where communities baked large loaves and focaccias using specialized husking trays. These trays, found at archaeological sites in Syria and Turkey, were used to bake cereal-based doughs, often seasoned with animal fat or vegetable oil, in domed ovens. The study, published in Scientific Reports, highlights the communal nature of these culinary practices, which spanned approximately six centuries.