[shareprints gallery_id=”4992″ gallery_type=”masonry” gallery_position=”pos_center” gallery_width=”width_100″ image_size=”large” image_padding=”0″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]In French cuisine, Fougasse is a type of bread typically associated with the Provençe region but also found in other areas of France. Fougasse is the French word for focaccia, a common bread served in restaurants in the US.
I was first introduced to the French version of this white flatbread while on my cooking experience in the heart of France’s Côte du Rhone region, in the little village of Mollans-sur-Ouvèze. Naturally the French have been influenced by their many neighbors so this delight is a creation of cultural fusion. Fougasse can be made in many variations with toppings such as olives, herbes de Provençe, rosemary and sea salt. I usually stick to rosemary and sea salt. Last night I sprinkled it with black truffle sea salt and it was oh so yummy!