Fougasse the Provencal Version of Italy’s Focaccia
This recipe for Fougasse with Tomatoes, Olives, and Peppers is a hearty appetizer that your guests will love. Fougasse is a flat bread that you find in both sweet and savoury versions. According to Wikipedia, “Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded.”
The ingredients for fougasse and focaccia dough are mostly the same. However, the real difference is during the baking stage. Before baking, the fougasse dough is scored with a knife to create openings, once baked the finished product looks like a leaf or perhaps (to some) a shaft of wheat. Fougasse is baked on a hot stone (like a pizza stone), which traditionally was the hearth, whereas focaccia cooks in a deep, oiled pan. So this Provencal bread – fougasse – ends up being crispier than it’s Italian “cousin.”
This recipe is one of many from this cookbook, Provence Food and Wine: The Art of Living with photos by François Millo.