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
History of Provence France. At about the same time, another wave of new settlers from the east, the Chasséens, arrived in Provence. They were farmers and warriors, and gradually displaced the pastoral people from their lands. They were followed in about 2500 BC by another wave of settlers, also farmers, known as the Courronniens, who arrived by sea and settled along the coast of what is now the Bouches-de-Rhone department. In the 4th century BC a people known by the Greeks and Romans as the Ligures inhabited Provence from the Alps to the Rhône. They were probably the descendants of the indigenous neolithic