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 Honey these were widely used for the following decade. From then on, transhumance of the beehives in the lavender fields had become one of the main features of Provençale beekeeping. Those displacements were initially made by local producers, thanks to a trailer harnessed to the coach linking Forcalquier to Banon and serving Lardiers, the Hospitalet and Saumane. This behaviour was adopted by beekeepers from the Vaucluse, who organized their hive displacements by carts to the Basses-Alpes Provence Honey Miel de Provence (honey from Provence) is protected by a Label Rouge (Red Label) associated to a protected geographical indication both for the