Introduction to Fougasse and Focaccia

The world of bread is vast and varied, offering a multitude of flatbreads that stem from simple ingredients like flour, water, and salt. Among these, focaccia and fougasse stand out, each with unique flavors and textures. While both breads originate from similar doughs composed of flour, yeast, oil, and salt, their final forms and baking techniques set them apart.

Distinct Preparation Methods

Focaccia is characterized by its method of preparation. The dough is spread onto a rectangular or round sheet pan, gently poked with fingers to create dimples, and generously drizzled with olive oil. This baking method results in bread that is soft, moist, and spongy, featuring a crisp outer layer and an airy interior. Focaccia’s texture is perfect for enjoying with coffee or as part of a meal.

The Fougasse Experience

Conversely, fougasse, pronounced as foo-gehs-uh, is crafted differently. The dough is shaped into an oval form, slashed to mimic the appearance of wheat shafts or leaves. Baked directly on a stone, fougasse develops a crispy, crackly crust with more crust than crumb due to its unique design. Traditionally, this French flatbread serves not only as a delicious accompaniment but also as a vital tool for bakers to assess oven temperatures. Over time, fougasse has evolved into a beloved bread, particularly in Provence, often enhanced with regional herbs and local flavors.

In summary, while focaccia and fougasse share a common ancestry dating back to ancient Roman bread, they have diverged spectacularly in terms of preparation and final characteristics. Understanding these differences enriches the culinary experience of enjoying these delightful breads.