Fougasse Bread Tutorial

  • Serves: Makes two
  • Baking Temp (degrees F): 450
  • Views: 9636
  • Comments: 8

Variation: Calamata Olive Fougasse
The one of the left just has herbs de Provence on it and the other has calamata olives in the dough.

In French cuisine, fougasse, basically an olive-oil rich Italian Focaccia Bread, is a type of bread typically associated with Southern France but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling a tree, which I show you here, or an ear of wheat or leaf. It can also be called Ladder Bread.

In ancient Rome, panis focacius was a flat bread baked in the ashes of the hearth (focus in Latin). This became a diverse range of breads that include "focaccia" in Italian cuisine, "fugassa" in the Ligurian language, "pogača" in the Balkans, "fougasse" in Provence and "fouaisse" or "foisse" in Burgundy. The French versions are more likely to have additions in the form of olives, cheese, anchovies etc, which may be regarded as a primitive form of pizza without the tomato.

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.

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