9,000-Year-Old Focaccia Tradition Unearthed in Neolithic Mesopotamia

Researchers identify ancient baking practices in the Fertile Crescent, revealing communal breadmaking with seasoned flatbreads.

A new study traces the origins of focaccia to Neolithic communities in the Fertile Crescent between 7000 and 5000 BCE.
Specialized 'husking trays' made of coarse clay were used to bake large, seasoned loaves in domed ovens at high temperatures.
Analysis of ceramic fragments from sites in modern Syria and Turkey revealed traces of wheat, barley, animal fat, and plant-based seasonings.
The large loaves, weighing around 3 kilograms, were likely intended for communal consumption, highlighting a shared culinary tradition.
The findings suggest a sophisticated food culture that developed over six centuries and spread across the Near East.