In ancient Rome, panis focacius [1] was a flatbread baked on the hearth. [5] The word is derived from the Latin focus, 'hearth, place for baking'. [6]

Jan 2, 2025 · Either with the Etruscans in North Central Italy before the Roman Empire, or in Ancient Greece in the first millennium BC. (Note that unleavened flatbread was already popular in the Middle East.) The name comes from the Roman name “panis focacius” which translates to hearth bread or fireplace bread.

Nov 24, 2023 · It's called fougasse (foo-gaas) and it'll steal you away from your focaccia love affair if you're not careful. The two breads' shared histories date back to Roman times, to a distant ancestor known...

Sep 10, 2023 · Derived from the Latin panis focacius, the term translates to “hearth bread,” evoking images of communal ovens where families would gather to bake and share this beloved flatbread.

Jan 3, 2025 · Focaccia (pronounced fuh· kaa ·chuh) is a flat, oven-baked Italian yeast bread. It’s similar in taste and texture to a thick pizza dough, and can be used as an appetizer with dip, as a side dish with dinner, or as sandwich bread. In Ancient Rome, panis focacius was a flat bread baked on the hearth.

The name focaccia derives from the Roman “panis focacius,” meaning “hearth bread”, referring to the fact that focaccia was traditionally baked in coals in Roman times. Its recipe back then consisted of rough flour, olive oil, water, a very small quantity of …

Focaccia, the name, is derived from panis focacius meaning hearth bread because it was baked near hot coals. Today, it is made in a rectangular shape on baking sheets and when baked, cut into pieces for serving.

Feb 17, 2017 · The name of this tasty bread is derived from the Roman words “panis focacius.” This simply translates to fireplace bread or center bread. Linguists believe that this refers to how the bread was originally made, over the ashes of a fireplace in the center of early homes.

Dec 12, 2022 · The name derives from the Latin panis focacius, which translates to "hearth bread." With its simple ingredients consisting of rough flour, olive oil, water, a very small quantity of yeast, and salt, focaccia began as a peasant's meal (via The Sussex Kitchen).

The name focaccia is derived from the Roman panis focacius, meaning “hearth bread”, referring to the fact that focaccia was traditionally baked in coals in Roman times. The basic recipe spread to France and Spain over time, where the bread is known as fouaisse and hogaza, respectively.