25+ Delicious Ancient Roman Bread Recipes for Every Occasion

Bread was an essential part of the Roman diet, serving not just as a staple food but also as a symbol of sustenance and community.

The ancient Romans were skilled bakers who utilized a variety of grains, techniques, and flavorings to create a wide array of breads that complemented their meals and traditions.

From simple flatbreads to more elaborate loaves infused with herbs and spices, each recipe tells a story of the culture and culinary ingenuity of ancient Rome.

In this article, we will explore 25+ Ancient Roman Bread Recipes that not only nourish but also provide a delicious glimpse into the past.

Whether you’re a history enthusiast, a passionate home baker, or simply someone looking to add variety to your bread-making repertoire, these recipes will inspire you to embrace the ancient art of Roman baking.

25+ Delicious Ancient Roman Bread Recipes for Every Occasion

Exploring the world of ancient Roman bread recipes allows us to connect with history in a flavorful way.

Each loaf is a testament to the Romans’ ingenuity and resourcefulness in utilizing local ingredients and traditional methods.

By recreating these breads, we not only preserve a rich culinary heritage but also gain insight into the daily lives of those who walked the streets of ancient Rome.

As you bake these recipes in your own kitchen, you’ll experience the joy of crafting something timeless, delicious, and full of history.

So gather your ingredients, embrace the art of baking, and transport yourself back to the heart of ancient Rome with every slice.

Panis Quadratus

Panis Quadratus, or “Square Bread,” was a staple in ancient Rome, characterized by its unique shape and rustic flavor. It was commonly served at meals, often accompanied by olives or cheese, and enjoyed for its hearty texture.

Ingredients:

• 2 cups of wheat flour
• 1 cup of water
• 1 teaspoon of salt
• 1 tablespoon of honey
• 1 teaspoon of active dry yeast

Instructions:

1. In a mixing bowl, combine the flour and salt, ensuring they are well mixed.
2. In a separate bowl, dissolve the honey and yeast in warm water and let it sit for about 10 minutes until frothy.
3. Gradually add the yeast mixture to the flour, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Shape the dough into a square loaf and place it in a greased baking pan.
6. Cover it with a cloth and let it rise in a warm place for about an hour or until it has doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Allow the bread to cool on a wire rack before slicing.

Panis Quadratus is not just a dish; it represents the communal aspect of Roman dining. Its sturdy texture made it ideal for tearing and sharing, and its simplicity highlights the quality of the ingredients used. Enjoy this bread warm, slathered with butter or paired with your favorite dips, and savor a taste of ancient Roman culinary tradition.

Libum

Libum was a type of sacrificial bread made in ancient Rome, often offered to the gods during religious ceremonies. This sweet, simple bread was typically made with cheese and honey, embodying the flavors cherished by the Romans.

Ingredients:

• 1 cup of ricotta cheese
• 1 cup of wheat flour
• 2 tablespoons of honey
• 1 egg
• 1 teaspoon of salt
• Bay leaves (for baking)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with bay leaves.
2. In a large bowl, combine the ricotta cheese, flour, honey, egg, and salt. Mix well until a soft dough forms.
3. Shape the dough into small rounds or patties, about 1 inch thick, and place them on the prepared baking dish lined with bay leaves.
4. Bake for about 25-30 minutes or until the bread is set and lightly browned on top.
5. Allow to cool slightly before serving.

Libum served as both a culinary delight and a sacred offering, making it an integral part of religious rituals. Its soft texture and sweet flavor highlight the Roman appreciation for simple yet rich ingredients. Enjoy this unique bread as a dessert or a sweet snack, relishing its historical significance as you indulge in the flavors of ancient Rome.

Puls

Puls was a staple food in ancient Rome, often made from a mixture of grains, especially spelt. This hearty dish was consumed by both the wealthy and the poor, demonstrating its versatility and essential role in Roman cuisine.

Ingredients:

• 1 cup of spelt flour (or any coarse flour)
• 2 cups of water
• 1 teaspoon of salt
• Olive oil (for serving)
• Herbs (optional, such as rosemary or thyme)

Instructions:

1. In a pot, bring the water to a boil and add the salt.
2. Gradually whisk in the spelt flour, stirring continuously to avoid lumps.
3. Reduce the heat to low and cook the mixture for about 15-20 minutes, stirring occasionally until thickened to a porridge-like consistency.
4. Remove from heat and let it sit for a few minutes.
5. Serve hot drizzled with olive oil and sprinkled with herbs if desired.

Puls represents the essence of Roman sustenance, combining simplicity with nutritional value. It was often eaten with a variety of toppings, from vegetables to meats, showcasing its adaptability. This ancient dish remains a testament to the Romans’ resourcefulness and appreciation for whole grains. Enjoy Puls as a wholesome meal or a side dish, and take a moment to reflect on its significance in the daily life of ancient Romans.

Focaccia Romana

Focaccia Romana, a flatbread often seasoned with herbs and olive oil, has roots in ancient Roman cuisine. This delightful bread was commonly enjoyed as a snack or appetizer, making it a perfect accompaniment to meals and gatherings.

Ingredients:

• 3 cups of all-purpose flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 2 teaspoons of active dry yeast
• 1 cup of warm water
• 1/4 cup of olive oil (plus more for drizzling)
• Fresh rosemary (or other herbs) for topping
• Sea salt for sprinkling

Instructions:

1. In a bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about an hour or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the risen dough and spread it out onto a greased baking sheet, creating dimples with your fingers.
7. Drizzle with olive oil, sprinkle with rosemary and sea salt, and let it rise for an additional 20 minutes.
8. Bake for 20-25 minutes or until golden brown.
9. Allow to cool slightly before slicing and serving.

Focaccia Romana is not only a delicious bread but also a symbol of the communal Roman dining experience. Its delightful aroma and savory toppings make it a versatile dish that can be served at any gathering. Whether enjoyed on its own or paired with dips, this flatbread brings a touch of Roman heritage to your table.

Cibaria

Cibaria, or “bread of the common people,” is a rustic bread made from barley or other coarse grains. This hearty loaf was a fundamental part of the Roman diet, particularly among the lower classes, and showcases the use of basic, wholesome ingredients.

Ingredients:

• 2 cups of barley flour (or whole wheat flour)
• 1 cup of water
• 1 teaspoon of salt
• 1 teaspoon of active dry yeast
• 1 tablespoon of olive oil

Instructions:

1. In a bowl, combine the barley flour and salt.
2. In a separate bowl, mix warm water with the yeast and let it sit for about 10 minutes until frothy.
3. Combine the yeast mixture and olive oil with the flour, stirring until a rough dough forms.
4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth.
5. Shape the dough into a round loaf and place it in a greased bowl. Cover and let it rise in a warm place for about an hour or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Shape the dough into a round loaf again and place it on a baking sheet lined with parchment paper.
8. Bake for 30-35 minutes until golden and hollow sounding when tapped on the bottom.
9. Let it cool on a wire rack before slicing.

Cibaria is a reflection of the simplicity and resilience of the Roman populace. Its coarse texture and robust flavor make it ideal for accompanying hearty stews and soups. Enjoying this bread connects us to the everyday lives of ancient Romans, providing a satisfying experience that honors their resourceful use of grains.

Panis Siccus

Panis Siccus, or “Dry Bread,” was a hardtack-style bread designed for longevity, making it a favorite among soldiers and travelers in ancient Rome. Its durability and convenience made it an essential part of the Roman diet, especially during military campaigns.

Ingredients:

• 2 cups of whole wheat flour
• 1 cup of water
• 1 teaspoon of salt
• 1 tablespoon of olive oil (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the whole wheat flour and salt.
3. Gradually add the water and olive oil, mixing until a stiff dough forms.
4. Knead the dough for about 5 minutes until smooth. If the dough is too dry, add a little more water.
5. Shape the dough into flat, round disks, about 1/2 inch thick.
6. Place the disks on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes until the bread is hard and lightly browned.
8. Allow to cool before storing in an airtight container.

Panis Siccus represents the ingenuity of ancient Roman food preservation. Its dry texture and long shelf life made it a practical choice for soldiers and those on the move. Enjoy this bread as a snack or as a base for toppings, and appreciate its historical significance as a sustenance option for Roman travelers.

Centa

Centa, a simple yet nourishing bread, was commonly made by Roman soldiers and rural populations. Its dense texture and hearty flavor made it an ideal sustenance option for those needing energy during long days of labor or military campaigns.

Ingredients:

• 2 cups of spelt flour (or barley flour)
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1 cup of water
• 2 tablespoons of olive oil
• Optional: 1 tablespoon of herbs (like thyme or oregano)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the spelt flour, salt, baking powder, and herbs (if using).
3. Gradually add the water and olive oil to the dry ingredients, stirring until a rough dough forms.
4. Turn the dough out onto a floured surface and knead gently for about 5 minutes until just combined.
5. Shape the dough into a round loaf or flat disk and place it on the prepared baking sheet.
6. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.
7. Allow to cool slightly before slicing.

Centa is not just a staple; it reflects the resourcefulness of ancient Roman diets. Its simplicity allows for versatility—enjoy it with cheese, olives, or as a base for sandwiches. The robust flavors and hearty texture make it a satisfying option for any meal, connecting you to the ancient Roman way of life through its traditional ingredients and methods.

Panis Militaris

Panis Militaris, or “Military Bread,” was a type of bread designed specifically for Roman soldiers. It was compact and dense, perfect for sustaining energy during long marches and campaigns. This bread was not only practical but also a symbol of the Roman military’s emphasis on discipline and self-sufficiency.

Ingredients:

• 3 cups of whole wheat flour
• 1 1/2 cups of water
• 1 teaspoon of salt
• 1 tablespoon of honey (optional)
• 1 teaspoon of yeast (for a slightly lighter texture)

Instructions:

1. In a bowl, combine the whole wheat flour and salt.
2. If using, dissolve the honey and yeast in warm water and let it sit for about 10 minutes until frothy.
3. Gradually add the yeast mixture (or plain water if not using yeast) to the flour, mixing until a stiff dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Shape the dough into a flat oval or round shape and place it on a baking sheet lined with parchment paper.
6. Score the top of the dough with a knife to allow for even cooking.
7. Bake at 400°F (200°C) for 30-35 minutes until golden brown and firm to the touch.
8. Let cool before slicing.

Panis Militaris reflects the Roman military’s practical approach to food. This dense bread provided essential nutrients and energy for soldiers on the move. Enjoying Panis Militaris can transport you to ancient battlefields, reminding you of the strength and resilience of Roman soldiers as they relied on simple, nutritious food for survival.

Pistacia

Pistacia, a flatbread infused with the flavors of pistachios, showcases the culinary creativity of ancient Rome. This bread was often enjoyed as a snack or appetizer, and its unique taste made it a popular choice among those seeking something different.

Ingredients:

• 2 cups of all-purpose flour
• 1 cup of finely ground pistachios
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1 cup of water
• 2 tablespoons of olive oil

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, ground pistachios, salt, and baking powder.
2. Gradually add the water and olive oil, mixing until a soft dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
4. Divide the dough into smaller balls and flatten them into disks about 1/2 inch thick.
5. Heat a skillet over medium heat and cook each disk for 3-4 minutes on each side until lightly browned and cooked through.
6. Serve warm with olive oil or hummus.

Pistacia not only highlights the Romans’ appreciation for diverse flavors but also illustrates the use of nuts in ancient cooking. This flatbread serves as a delicious reminder of the creativity found in Roman kitchens. Its delightful crunch and nutty flavor make it a perfect addition to any meal or gathering, inviting you to experience a taste of ancient culinary innovation.

Panis Quadratus

Panis Quadratus, known as “Square Bread,” is a traditional Roman bread characterized by its unique shape and rustic texture. This bread was often baked in simple clay molds, making it a staple for families and communities, reflecting the communal spirit of Roman dining.

Ingredients:

• 2 cups of all-purpose flour
• 1 cup of whole wheat flour
• 1 teaspoon of salt
• 1 tablespoon of honey or sugar
• 1 teaspoon of active dry yeast
• 1 1/2 cups of warm water
• 2 tablespoons of olive oil

Instructions:

1. In a small bowl, mix the warm water with honey and yeast. Allow it to sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a soft dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Shape the dough into a square and place it in a greased baking dish or mold.
6. Cover with a cloth and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
9. Allow it to cool before slicing.

Panis Quadratus is a delightful example of the ingenuity found in ancient Roman baking. Its unique shape and hearty flavor make it perfect for serving with cheeses, olives, or spreads. This bread not only nourished the body but also fostered a sense of community, as families would gather around to share in the enjoyment of freshly baked bread.

Biscotti Romani

Biscotti Romani are twice-baked biscuits that were a popular snack among the Romans. Their firm texture made them ideal for dunking in wine or milk, making them a favored choice for dessert or a light snack. This recipe highlights the Roman penchant for sweet and savory combinations.

Ingredients:

• 2 cups of all-purpose flour
• 1 cup of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of baking powder
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1 cup of chopped nuts (almonds or hazelnuts)
• Zest of 1 orange or lemon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, sugar, salt, and baking powder.
3. In another bowl, whisk together the eggs and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the chopped nuts and citrus zest (if using).
6. Shape the dough into a log about 1 inch thick and place it on the prepared baking sheet.
7. Bake for 25-30 minutes until lightly golden.
8. Remove from the oven and let it cool for about 10 minutes, then slice the log into 1/2-inch thick slices.
9. Lay the slices flat on the baking sheet and return to the oven for an additional 10-15 minutes until crispy.
10. Allow to cool before serving.

Biscotti Romani are a testament to the Romans’ love for both texture and flavor. These delightful biscuits not only pair perfectly with wine but also offer a sweet crunch that can be enjoyed anytime. Their versatility and robust flavor make them a beloved recipe, showcasing the Romans’ ability to turn simple ingredients into something truly special.

Panis Plenus

Panis Plenus, or “Full Bread,” was a staple in the Roman diet, celebrated for its hearty, wholesome ingredients. This bread was often enriched with grains, seeds, and other nutritious additions, making it a favored choice among both the rich and the poor.

Ingredients:

• 3 cups of whole wheat flour
• 1 cup of mixed seeds (such as flaxseed, sunflower seeds, and sesame seeds)
• 1 teaspoon of salt
• 2 teaspoons of active dry yeast
• 1 tablespoon of honey or sugar
• 2 cups of warm water
• 2 tablespoons of olive oil

Instructions:

1. In a small bowl, mix the warm water with honey and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the whole wheat flour, salt, and mixed seeds.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until a soft dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Let it rise again for about 30 minutes.
9. Bake for 35-40 minutes until golden brown and sounds hollow when tapped.
10. Allow to cool on a wire rack before slicing.

Panis Plenus is more than just a bread; it is a symbol of nourishment and sustenance in ancient Rome. Its dense texture and rich flavor make it an ideal complement to soups, stews, or served alongside cheese and olives. Enjoying this bread provides a glimpse into the heart of Roman life, where food was not only a necessity but also a source of joy and connection.

Panis Secundus

Panis Secundus, or “Second Bread,” was traditionally made as a supplementary loaf for those who had already enjoyed a more refined bread. It is hearty, rustic, and often prepared using leftover dough, making it a practical choice for Roman households. Its dense texture and robust flavor make it a great accompaniment to a variety of dishes.

Ingredients:

• 2 cups of rye flour
• 1 cup of all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of active dry yeast
• 1 tablespoon of honey or sugar
• 1 1/2 cups of warm water
• Optional: 1 tablespoon of caraway seeds or fennel seeds for added flavor

Instructions:

1. In a small bowl, dissolve the honey and yeast in warm water. Let it sit for about 10 minutes until foamy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, salt, and optional seeds.
3. Pour the yeast mixture into the dry ingredients and mix until a shaggy dough forms.
4. Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
5. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
6. Cover and let rise in a warm place for about 1 hour until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Bake for 30-35 minutes until golden brown and hollow sounding when tapped.
9. Let cool before slicing.

Panis Secundus is a wonderful way to embrace the philosophy of waste reduction found in ancient Roman cooking. Its rustic charm and satisfying flavor make it perfect for serving with hearty stews or as a base for open-faced sandwiches. Enjoying this bread allows you to appreciate the resourcefulness of Roman culinary traditions, where every crumb mattered.

Focaccia Romana

Focaccia Romana is a classic Roman flatbread that boasts a rich, flavorful profile, often enhanced with herbs and olive oil. This bread was popular among both the wealthy and the common folk, serving as a versatile dish suitable for various occasions, from casual snacks to festive meals.

Ingredients:

• 4 cups of all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of active dry yeast
• 1 tablespoon of sugar
• 2 cups of warm water
• 1/4 cup of olive oil, plus extra for drizzling
• Optional toppings: fresh rosemary, coarse sea salt, or sliced olives

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix until a sticky dough forms, then turn it out onto a floured surface and knead for about 10 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise for about 1 hour until doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Punch down the dough and spread it onto a greased baking sheet, dimpling the surface with your fingers.
7. Drizzle with olive oil and sprinkle with your choice of toppings.
8. Bake for 20-25 minutes until golden brown.
9. Allow to cool slightly before slicing.

Focaccia Romana is a delightful embodiment of Roman flavors and textures. Its crispy exterior and soft, airy interior make it perfect for dipping in olive oil or serving alongside meats and cheeses. This bread invites you to explore the simple pleasures of Roman dining, celebrating the harmony of ingredients that come together to create something truly special.

Panis Fermentum

Panis Fermentum, or “Fermented Bread,” is a traditional Roman bread that utilizes natural fermentation to develop complex flavors and textures. This method was common in ancient Roman kitchens and reflects their understanding of the fermentation process. The resulting bread is tangy, hearty, and delicious, making it a beloved staple.

Ingredients:

• 3 cups of bread flour
• 1 cup of water (at room temperature)
• 1 teaspoon of salt
• 1/4 cup of sourdough starter or natural leaven
• Optional: 1 tablespoon of mixed herbs (such as thyme and oregano)

Instructions:

1. In a large mixing bowl, combine the bread flour and salt.
2. In another bowl, mix the water and sourdough starter until well combined.
3. Pour the wet mixture into the dry ingredients, stirring until a shaggy dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth.
5. Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours at room temperature, or overnight in the fridge.
6. Once the dough has risen, preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet inside to heat.
7. Shape the dough into a round loaf and let it rest for about 30 minutes while the oven preheats.
8. Carefully place the loaf on the hot stone or baking sheet and bake for 30-35 minutes until golden brown and crusty.
9. Allow it to cool before slicing.

Panis Fermentum is a wonderful way to explore the traditional techniques of ancient Roman bread-making. Its unique flavors and chewy texture offer a satisfying eating experience that pairs well with a variety of meals. Enjoying this bread is not just a culinary delight; it is also a journey back in time, allowing you to appreciate the art of fermentation that has been perfected over centuries.

Note: More recipes​ are coming soon!