Bread in Europe palatable. Traditional rustic breads include "sfilatino imbottito" (a stuffed bread roll) and "pizza bianca" (a flat white bread). "Focaccia" is quite popular in Italy and southern France. In Provence, it is known as "fougasse" or "fouace", with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. "Pane in cassetta" and "pan carré" are low grade factory produced convenience foods sold in all Italian supermarkets.
History of Provence France. At about the same time, another wave of new settlers from the east, the Chasséens, arrived in Provence. They were farmers and warriors, and gradually displaced the pastoral people from their lands. They were followed in about 2500 BC by another wave of settlers, also farmers, known as the Courronniens, who arrived by sea and settled along the coast of what is now the Bouches-de-Rhone department. In the 4th century BC a people known by the Greeks and Romans as the Ligures inhabited Provence from the Alps to the Rhône. They were probably the descendants of the indigenous neolithic