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In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. ==History and etymology== In ancient Rome, ''panis focacius'' was a flatbread baked in the ashes of the hearth (''focus'' in Latin). This became a diverse range of breads that include ''focaccia'' in Italian cuisine, ''hogaza'' in Spain, ''fogassa'' in Catalonia, ''fugàssa'' in Ligurian, ''pogača'' in the Balkans, pogácsa in Hungary, ''fougasse'' in Provence (originally spelled ''fogatza''), ''fouace'' or ''fouée'' in other French regions and on the Channel Islands.〔(fouée at Jersey (Norman language) )〕 The Provence version is more likely to have additions in the form of olives, cheese, or anchovies, which may be regarded as a primitive form of pizza without the tomato. There is also in Portugal the ''fogaça'', a sweet bread. In Brazil, ''pão sovado'' is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and surrounding regions, that is halfway between fougasse and bolillo (in these regions known as ''pão francês'' or ''pão-de-sal''), somewhat resembling a savory small brioche, is called ''pão suíço''. They are perhaps the sweetest of savory artisanal bread recipes commonly made in Brazil. 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. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Fougasse (bread)」の詳細全文を読む スポンサード リンク
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