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La Fougasserie, Nice

Local Food Producers · Pesto & Pistou · Taste

A cousin of the Ligurian focaccia, which is also known as fugassa over there, fougasse is a provençal loaf easily recognised by the slashes cut through it prior to baking. Back in August, after a mooch round the beautiful Cours Saleya food and flower market in Vieux Nice,

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Recipes for Fougasse

Fougasse d’Aigues Mortes
Fougasse d'Aigues Mortes is a sweet brioche-style bread dusted in sugar. This traditional chewy bun can be enjoyed on its own or with other pastries. Either way, it's sure to impress.
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Fougasse d’Aigues Mortes
Fougasse with Olives and Cherry Tomatoes
The combination of sweet cherry tomatoes and tangy black olives make this focaccia-style bread a stunning addition to any meal. You can even enjoy it on its own with some olive oil or accompanying some soup for a well-rounded and delicious meal.
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Fougasse with Olives and Cherry Tomatoes
Fougasse Pissaladière (Onion, Olive and Anchovy)
If you prefer, you can make a plain version of fougasse. However, we like this variation with a Pissaladière topping (onion, olives and anchovies) as it is really typical of this region and one with rosemary & salt. And delicious with a glass of rosé.
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Fougasse with Sweet Onions, Olives and Anchovies
Fougasse with Tomatoes, Olives, and Peppers
This fougasse is rich and savory, almost a meal in and of itself. Pair with a more structured, but dry rosé for a perfect aperitif.
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Fougasse Tomatoes Olives Peppers @SipTasteShare
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Jackie Dyer

Jackie is a freelance Human Resources Consultant, based in the UK, and a regular visitor to France where she has a small home. A resident of Nice during the 1990s, Jackie recently started a blog called Pesto and Pistou to record all the things she loves about the food, wine and atmosphere of the Côte d’Azur and its neighbouring Italian region of Liguria. In her spare time, Jackie runs wine tasting events for small groups, having studied for wine qualifications while working for an independent wine merchant that specialises in importing French wines, including some of Provence’s most iconic gems. With a plethora of Provençal cookbooks in a library that keeps growing, she likes nothing more than to sit down with a glass of Côtes de Provence to ‘investigate all things foodie from Nice to Genoa and beyond’.

Visit Pesto & Pistou here so Jackie can tempt you with a taste of the Côte d'Azur

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