Facism and Bread

Bread has for centuries been a key food for Italians from many regions and from different social classes.  Bread also has spiritual connotations in the Christian liturgy, symbolizing the body of Christ.  During the 20^th century though, bread was so important it represented for the Italian nation.   

In July 1925, Italy’s Battle for Grain began.  In an effort to improve the status of agricultural workers and privilege rural areas, Mussolini increased the duties on imported grain.  Mussolini hoped that this would encourage local production and make Italy self-sufficient in wheat.   In so doing, Mussolini elevated the national status of bread, making it a quintessentially Italian food.  In fact bread was elevated to such an important status that in 1928, two days, April 14 and 15, were dedicated to a bread celebration (Gioranate del pane). 

Propaganda poster by Fascist Confederation of Italian Traders, illustration by Martianti, Rome, 1941

Bread was so important that Mussolini wrote a poem about bread and circulated it during the bread celebration.  

 

"Italians! Love bread, heart of the home,

Savor of the repast, joy of health;

"Respect bread, sweat of the brow,

Pride of labor, poem of sacrifice;

"Honor bread, glory of the fields,

Fragrance of the earth, feast of life;

"Do not waste bread, richness of the fatherland,

Sweetest gift of God, most holy reward of human toil."

Click here to read and article about the Bread Celebration published in the March 26, 1928 St. Petersburg Times

Simply put though, Italy simply did not have enough wheat to feed everyone.  And, less wheat means less supply and more demand, which means higher bread prices.  Lack of technological innovation and mechanization and poor management made it impossible for most Italian homes to have a steady supply of bread. 

Basil and I, however, did not believe that scarcity of bread should symbolize our party.  That is why we made this classic focaccia recipe.  It’s quick, simple, and delicious.  Also, it never fails to please a crowd.  I also use it to make pizza!

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Ingredients

1 3/4 cups warm water
1 tbsp traditional baking yeast
1/2 tsp sugar
2 tsp salt
1/4 cup olive oil
4 cups unbleached flour (or more if you think the dough needs it) 

6 garlic cloves, minced
2 tbsp olive oil
2 tsp coarse salt
1 tbsp chopped rosemary

Mix the warm water, yeast, and sugar in a bowl and let stand for about 10 minutes or until the yeast is foamy.  

Add the salt and olive oil and stir with a spoon until the water and oil are mixed. 

Add the flour one cup at a time, mixing with a spoon until you no longer can. 

When the dough is thick enough transfer to a floured surface and integrate the remanining flour while kneading the dough.  Continue kneading the dough until it is smooth and elastic.  

Place the dough in a lightly oiled bowl, cover with a damp towel and let it stand for 1 to 1.5 hours, or until the dough has doubled in size.  

Punch the dough down, cover it again, and let stand for another hour, or until dough has doubled in size again.  

Remove dough from the bowl spread it out onto a lightly oiled and floured 12x16 inch pan.  I use my hands to do this since focaccia tends to have a more uneven and rustic look.  Let the dough sit for 30-45 minutes.  

Meanwhile, preheat the oven to 350F.  Mix olive oil, garlic, salt, and rosemary in a bowl and let sit.  

Just before the dough is ready to go in the spread spread the oil mixture over the dough.  

Cook for 20 minutes and rotate the pan halfway through.  

This bread is best served fresh out of the oven! 

*  If you want to use this recipe to make pizza simply skip the garlic oil, add some tomato sauce and your favourite toppings and pop it in the oven! 

Happy cooking, 

Lavender