2000 Year Old Roman Flatbread With Herbal Ricotta and Olive Dip

When I saw the History Instructable, I immediately thought of my lovely trip I took with friends to Rome, Italy in September, 2021. It was like a dream to be in a place which is part of history and it is amazing that buildings still stand after more than 2000 years! Here are 3 photos I took there, including the Colosseum and the Trevi Fountain. We learned, explored and ate very well!

Since that trip, I have enjoyed doing some research about foods that Romans would eat.

Whether on the battlefield or in the cities, one of the Roman citizen’s staple foods was bread. It was eaten at many of their meals, sometimes paired with meat or dipped in oil. It was easy to pack for journeys, required few ingredients and had a quick baking time.

"Paris Focacius" was the name for a traditional ancient Roman flatbread, often used as a base for various toppings. It yielded a soft, slightly chewy texture. Romans often flavored it with herbs with a drizzle of olive oil. This was an essential part of their diet.

I have paired an ancient Roman flatbread recipe with an ancient Roman recipe for herbal ricotta cheese and olive dip. It was said that the dip was in a book written by a Roman farmer in 60 AD. You can try these recipes for yourself to experience the joys of eating as the ancient Romans did!

For the flatbread

2 3/4 cups all-purpose flour or bread flour

2 1/4 teaspoons rapid-rise yeast

1 1/2 teaspoons salt

1 cup warm water

1/4 cup whole-milk yogurt

2 tablespoons olive oil

1 tablespoon sugar

small bowl

large mixing bowl

spatula

Plastic wrap

olive oil for frying

10-inch cast iron skillet

basting brush

small bowl of water

In small bowl combine 1/2 cup warm water, sugar, and yeast. Let sit for 5 minutes or until frothy.

In large mixing bowl combine flour and salt.

Make a well in the center of the flour mixture. Add the oil, yogurt, remaining water, and yeast mixture. Stir until combined.

Knead the dough by pushing on it and folding it over with your hand, adding more flour if necessary. Continue doing this for 5 to 8 minutes or until the dough is smooth and elastic.

Lightly oil the dough. Cover with plastic wrap and let sit in warm place for 2 hours. Drizzle with olive oil.

After rising, place dough on a lightly floured surface. Cut into 8 pieces.

Shape the dough pieces into balls. Cover with plastic wrap and let sit for 10 minutes.

Preheat a cast iron pan over medium-high heat with a drizzle of olive oil.

Press 1 ball of dough into a rough circle on lightly floured surface. Poke fingertips everywhere, making dimples.

Place water in a small bowl. Brush water over the top of the flatbread and place water-side down on pan. Brush other side with water. Cook until the bottom side is browned, for 2 to 3 minutes.

Flip flatbread and brown the other side. When cooked to your liking, remove and place on a plate. Add a a little more olive oil to the skillet. Repeat with remaining dough balls.

fresh thyme sprigs

fresh mint sprigs

fresh parsley sprigs

fresh oregano sprigs

peppercorns

coarse salt

Ricotta cheese

assorted pitted olives

Mortar and pestle (which they called a motariam)

spoon

medium bowl

sharp knife

Using as many herb pieces as you would like, plus peppercorns and salt, smash using a mortar and pestle until you have a rough paste.

Add about a 1/2 cup scoop of ricotta cheese. Blend it into the herbs with the mortar and pestle. It will become a pretty light green in color dip.

Place a palmful of olives on a cutting board. Roughly chop.

Add the olives to the ricotta mixture. Stir to blend.

Here it is ready to enjoy! The flatbread is cut into serving pieces with the ricotta and olive dip in the center. I garnished with sprigs of the herbs. Your family, friends or guests will enjoy eating like the ancient Romans did! Mangia, mangia!!!!