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
Abbo of Provence his quick rise to power. When he died, by his will, all of his possessions went to his monastic foundation (726, dedicated to Saint Peter), Novalesa Abbey in the Piedmont. Abbo's will is of immense historical interest for what it indicates about life in Provence in the early eighth century. It mentions, for example, that Abbo held lands by conquest, but very few fortresses, that he had Frankish and Gallo-Roman underlings in a variety of nonfeudal to semifeudal relationships, and that the legal system which the Franks used in that region was almost entirely Roman in character. Abbo of Provence