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
William III of Provence William III of Provence William III (died after 1037) was the Count and Margrave of Provence from 1014 to his death. He inherited the titles of his father Rotbold II but preceded his cousin William IV as Count of Provence. His mother was Ermengarde, later the second wife of Rudolph III of Burgundy. He is recorded as late as 1032 with the title of "marchio" and is last recorded donating property to Cluny in 1037. William had no known descendants and he left his margravial rights to his sister, Emma, who married William III Taillefer, Count of Toulouse, and thus