Fougasse (bread) by extension as a fougasse even though it is more a sandwich than just a type of bread. Fougasse (bread) 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. 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
History of Provence surrender. Avignon was forced to destroy its ramparts and accept a French castle on the other side of the river, and by a treaty signed in Paris on April 12, 1229, the part of Provence west of the Rhone River that had belonged to the Counts of Toulouse became part of France. Beginning in 1220, Provence east of the Rhone had a new ruler, Ramon Berenguer IV, of the Catalan dynasty. He was the first Count of Provence to actually reside in Provence permanently, usually living with his court in Aix. He launched a military campaign to impose his authority