Sometimes it works out like this: we make something which, sure it’s great, but who would have thought… focaccia? Robert’s been making focaccia all week long. He’s been through multiple ten pound bags of flour, he’s raided our stash of preserved hand picked tomatoes, scooped up all the non-canned pitted olives he could find, and almost all of the couple pounds of salted whole anchovies are gone. We’ve had a serious run on focaccia.
So, in honor of revisiting focaccia, especially so soon after out initial focaccia blog, we offer you a historical perspective upon this couple-of-millennium-old flat bread:
Focaccia’s Latin root is panis focacius, and back in the day when Julius Caesar was getting bad on the Gauls, the Roman citizenry, at least the women and men who were consigned to making bread, cast the slightly risen dough onto the still warm ashes in the hearth, and they made focaccia.
Virtus et honor (strength and honor).
