Fougasse (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 Hungary, "fougasse" in Provence (originally spelled "fogatza"), "fouace" or "fouée" in other French regions and on the Channel
Provence wine aromatics. The nature and impression of the wines change significantly depending on whether they are consumed as an "apéritif" or paired with food, particularly the traditional flavors of Provençal cuisine. The rosé wine in particular is noted for its ability to pair well with garlic based dishes, such as aioli. Provence wine Provence (Provençal) wine comes from the French wine-producing region of Provence in southeast France. The Romans called the area "provincia nostra" ("our province"), giving the region its name. Just south of the Alps, it was the first Roman province outside Italy. Wine has been made in this region