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
Gerberga, Countess of Provence Gerberga, Countess of Provence Gerberga (1045/65–1115), also spelled Gerberge or Gerburge, was the Countess of Provence for more than a decade, until 1112. Provence is a region located in the southeastern part of modern-day France that did not become part of France until 1481 (well after Gerberga's time). Countess Gerberga was a daughter of Geoffrey I of Provence (who was jointly Count of Provence with his brothers) and his wife Etiennette. However, Gerberga did not succeed him immediately, but rather became countess decades after his death, during which time other relatives filled that position. It is unclear exactly when she