Best 2 Ancient Roman Flat Bread Recipes

In the bustling kitchens of ancient Rome, bakers deftly crafted a delectable flatbread that has stood the test of time. Known as "panis focacius" or simply "focaccia," this rustic bread was a staple of the Roman diet, enjoyed by emperors and commoners alike. With its iconic crispy crust, airy crumb, and versatile toppings, focaccia embodied the essence of Roman culinary ingenuity. Its humble origins and enduring legacy make it a worthy subject for exploration, offering a glimpse into the rich tapestry of ancient Roman cuisine.

Let's cook with our recipes!

ANCIENT ROMAN BREAD

Ancient Roman Bread image

When the Romans invaded Greece their eating habits changed drastically. The Greeks were better bakers. The Greek slaves taught the Romans to use several different flours in a single loaf instead of one common flour as they did in Rome.

Provided by Ambervim

Categories Yeast Breads

Time 45m

Yield 2-3 loaves

Number Of Ingredients 7

Ingredients

2 teaspoons fast rising dry yeast
2 1/2 cups tepid water
1 cup whole wheat flour
1/2 cup rye flour
unbleached white flour, to make a total of 2 lbs 3 oz of total flour
1 teaspoon salt, dissolved in 1 tbs water
cornmeal, for dusting (baking sheet or stone)

Steps:

Put water in mixer bowl and dissolve the yeast.
Put 4 cups of the flour into the bowl and whip it for 10 minutes.
Add the salted water.
If your mixer is heavy duty, put the dough hook on and add the remaining flour (otherwise knead it in by hand) let the dough hook work until it is smooth and elastic.
Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
Punch it down and let it rise again.
Punch it down and form into 2 or 3 loaves.
Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves will sound hollow when thumped.
Use common sense in raising the dough. I frequently use my warming drawer.
Prep time does not include raising time as it will vary based on your conditions.

Nutrition Facts : Calories 306, Fat 2.2, SaturatedFat 0.3, Sodium 1175.4, Carbohydrate 64.1, Fiber 10.5, Sugar 0.5, Protein 12.3

PANIS QUADRATUS: ANCIENT BREAD OF POMPEII

Panis Quadratus: Ancient Bread of Pompeii image

Panis quadratus is a delicious whole wheat seeded pull-apart sourdough bread from about 2000 years ago. Its characteristics have been reconstructed by food historians and archaeologists, using ancient texts, depictions in art, and the truly unique opportunity to analyze intact bread loaves found in the ruins of Pompeii and Herculaneum, preserved in the volcanic ash of the eruption of Mount Vesuvius in 79 AD. The recipe below is inspired by the work of experimental archaeologist Farrell Monaco and her blog Tavola Mediterranea. Any historical inaccuracies are ours alone.

Provided by Melissa Johnson

Categories Recipes

Time 1h20m

Yield 8-16

Number Of Ingredients 11

Ingredients

Dry Ingredients
650 grams home-milled red fife wheat berries or whole grain red fife wheat flour (5 cups flour)
10 grams salt (1 3/4 tsp)
14 grams toasted sesame seeds (1 1/2 Tbsp)
3 grams toasted nigella seeds (1 tsp)
3 grams anise seeds (1 tsp)
3 grams poppy seeds (1 tsp)
Wet Ingredients
480 grams water (2 cups)
140 grams ripe sourdough starter (2/3 cup)
35 grams honey (~2 Tbsp)

Steps:

Briefly toast the nigella and sesame seeds on a dry frying pan until the latter are a light gold color.
Combine the dry ingredients (flour, salt, seeds) in a bowl and whisk together.
Combine the wet ingredients (water, sourdough starter, honey) in another bowl and whisk until frothy and dissolved.
Mix together the wet and dry ingredients, lightly kneading or running a stand mixer for about 5 minutes. Different wheat varieties will have different absorbency, so check out the photo gallery below for a sense of the target dough consistency, and add more flour or water if needed.
Cover and let the dough rest for about 30 minutes. Then perform a round of stretching and folding on the dough. After another 30-minute rest, do a second round of stretching and folding.
Let the dough rise until it has expanded by about 75%. This took 4.5 hours from when I mixed the dough (warm kitchen).
Prep and set aside a square sheet of parchment paper that is about 15"x15". Your dough should only spread to about 9-10 inches in diameter by the time you've segmented it, but the extra parchment edges will give you something to grab when you transfer the dough to your baking vessel or stone.
Scrape the dough out onto a well-floured countertop and shape it into a ball, scooting it with a bench knife or the palms of your hands to develop tension on the dough's surface.
Place the dough ball on the center of your parchment paper, lightly dust it with flour, and cover it with a damp cloth for the final proof. My dough proofed for 2 hours in a warm kitchen.
Preheat your oven and baking vessel or stone to 450F during the last thirty minutes of the final proof. If you're using a regular baking sheet, preheat to only 400F and plan to bake the bread for about 45 minutes.
Uncover your dough and tie cooking string around its "waist." Don't make the string droopy loose, but don't tighten it either.
Now flour the top of your dough and make 8 depressions like you're creating pie wedges with a chopstick or similar tool. Make sure to press down almost to the countertop. If the chopstick pulls the dough back up when you remove it, flour it and the dough again.
Finally make a hole in the center of the dough that is at least 1" wide.
Transfer the parchment and dough to your hot baking vessel, cover, and put it in the oven.
Bake at 450F for 25 minutes covered and about 15 minutes uncovered.
After the bread has cooled, you can store it in your baking vessel to keep it soft and chewy.

Tips:

Mise en Place: Before starting, measure and prepare all ingredients and equipment. This will ensure a smooth and efficient cooking process.
Quality Ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
Proper Hydration: The amount of water or milk used in the dough is crucial. Too little liquid will result in a dry, crumbly loaf, while too much liquid will make the dough sticky and difficult to handle.
Proper Kneading: Kneading develops the gluten in the flour, which gives the bread its structure and elasticity. Knead the dough until it is smooth and elastic, about 5-7 minutes by hand or 3-4 minutes with a stand mixer.
Proper Proofing: After kneading, allow the dough to rise in a warm place until it doubles in size. This process allows the yeast to produce carbon dioxide, which creates air pockets in the dough and gives the bread its characteristic light and airy texture.
Proper Baking: Bake the bread in a preheated oven at the specified temperature. The baking time will vary depending on the size and shape of the loaf.
Cooling: Allow the bread to cool completely before slicing and serving. This will help the bread to set properly and develop its full flavor.

Conclusion:

These Roman flatbread recipes offer a glimpse into the culinary heritage of ancient Rome. Whether you choose to make the simple panis focacius, the hearty panis quadratus, or the luxurious panis dulcis, you'll enjoy a delicious and authentic taste of history. Experiment with different ingredients and techniques to create your own unique variations of these classic Roman flatbreads.