Focaccia has such a rich history, from its humble beginnings in neolithic communities, to the ‘Decree No. 173’ where it became a protected name that could only be used if the bread was made with regional techniques.

Archaeologists have found ‘Husking Trays’ that could bake 3-kilogram loaves! The large flat breads were used at celebrations, specifically the harvest celebrations, as a toast to prosperity. In the ancient city of Catalhoyuk (Konya plain, south-central turkey), fermented bread with the same finger-tapping style from 6,600 BCE.

Even though it was a poor man’s meal in Rome, the simple ‘hearth bread’ was used as a gift to the gods during religious ceremonies, specifically during the sacrifice rituals of ‘Mola Salsa’, this focaccia-like, hearth-breads were broken and placed on the cranium of sacrificial livestock, though, this was referred to as a sacrificial cake rather than a bread.

Focaccia was so irresistible, that it had to be banned in religious institutions for it was incredibly loud to feast upon. The Decree of 1500 states, “It is strictly forbidden for both monks and the lay faithful to consume fugassa (focaccia) during any religious function, whether it be a wedding, a feast, or a funeral mass. Anyone found eating or bringing such bread into the house of God shall face the grave penalty of excommunication.’ Quite a leap from the romans! It was so unsuccessful, whoever, that the church had to make an unofficial repeal of the law, though it was never actually removed from the law books.