After watching another documentary on Pompeii, I got quiet intrigued about the more palatable side of the empire. After all, one would think, they would be connoisseurs of the grandest kind, but after watching a few Roman Cuisine programs, it appears taste has evolved since. One of their absolute must haves was a fermented fish sauce by the name of garum. We weren’t too keen on experimenting with this but decided instead on roman bread (or buns as these were easier to make). I will post the recipe in another post as this was a trial version and I had run out of olives and fresh rosemary. But here is a video we followed whilst making it.

And yes, so easy to make, and delicious, I am thinking of preparing the dough the night before and make them in the morning…..this time with roman herbs 🙂

flour, yeast, sugar, salt, warm water and olive oil….fresh olives and rosemary will follow next time

buns in the oven 🙂

…and finished result