🔴 **Unveiling the culinary tradition of ‘focaccia’ in Late Neolithic Mesopotamia by way of the integration of use-wear, phytolith & organic-residue analyses**

_“This is in agreement with experimental data, which indicate that placing a HT in a domed oven, preheated with glowing embers to an initial temperature of 420ºC for two hours, can yield a uniformly baked bread loaf or ‘focaccia’ weighing about 3.5 kg.”_

Taranto, S., Barcons, A.B., Portillo, M. et al. Unveiling the culinary tradition of ‘focaccia’ in Late Neolithic Mesopotamia by way of the integration of use-wear, phytolith & organic-residue analyses. Sci Rep 14, 26805 (2024). https://doi.org/10.1038/s41598-024-78019-9

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