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Fougasse is a term that is used to refer to three different types of flat bread.

The best-known type is made in Provence, France, and is similar to Italian focaccia.

The dough is made from flour, salt, water, yeast and olive oil. It can be formed into shapes such as a leaf, tree or stalk of wheat, or slashed so that when baked it's easy to pull pieces off. Before baking, the dough is sprinkled with chopped herbs.

Fougasse is sold in bakeries.

There are typically five versions of Provençal Fougasse that vary in flavour:

Fougasse à l'anchois		With anchovy paste.
Fougasse aux fromage		With gruyère cheese.
Fougasse aux gratillons		With pork cracklings.
Fougasse aux olives noires		With pitted black olives.
Pompe à l'huile		Brushed with olive oil, sprinkled with icing sugar. Served at Christmas dinner.

A second type of Fougasse is made in Angers, France, and is a chewier bread, made from flour, salt, water and yeast. It is baked at a very hot temperature, so that it puffs up a lot, then collapses somewhat, and browns. It comes out very crisp on the bottom.

A third type of Fougasse is made in Venice, Italy, as a sweet version of focaccia.

Substitutes
Focaccia

Also called:

See Also:

Anchovy Paste, Black Olives, Cracklings

Other entries for:

Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Lagana Bread, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Orindes, Pane Carasau, Pappadams, Piadina, Pita, Pupusas, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum

Other entries for:

Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, French Breads, Kalakukko Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread