I learned about
fougasse in the south of France long before I had heard of focaccia, which seems to be nearly ubiquitous here in the US now. I've also heard it called both
fouace and
fouée as well in France. In Liguria which sits directly between the south of France and Italy proper, I know people who call it
fugàssa (and some who pronounce it minus the final vowel as in fougasse) and over the Pyrenees, it is called mainly
hogaza but also
fogassa in some regions. But it all stems from the Latin
panis focacius, literally hearth bread. By any name, it is a simple and delicious bread and I set about making some this weekend.
|
Baked Focaccia Topped with Pesto and Tomatoes |
|
Dough on Final Rise |
|
Ready for the Oven, Topped with Olive Oil and Truffle Salt |
No comments:
Post a Comment