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Focaccia’s origins traced back 9,000 years to Neolithic Mesopotamia, not Rome New archaeological research has revealed a sophisticated culinary tradition dating back to the Late Neolithic period, between 7000 and 5000 BCE, in the Fertile Crescent region of the Near East. Communities in what is now Syria and Turkey baked large loaves of bread and seasoned flatbreads akin to modern focaccia using specialized husking trays. This discovery, led by researchers from the Autonomous University of Barcelona (UAB) and the University of La Sapienza in Rome, highlights a communal food culture that thrived for over six centuries.