The Fougasse (La Fougasse)
Fougasse is an oven baked bread specialty that is typical from the South of France. It is easily recognizable to its shape and patterns similar to an ear of wheat. Its dough is mainly made with wheat flour and olive oil.
Where to find it:
Mainly in the following region: Languedoc Roussillon and Provence-Alpes-Côte d’Azur
Especially in the following departements: Gard, Hérault, Bouches-du-Rhône, Vars, Alpes Maritimes
We can find a lot of variations of fougasses.
Salty with olives, tomatoes, herbs de Provence, anchovies, grattons etc… I strongly suggest you the “fougasse aux grattons”. Graton is dry pieces of meat similar to bacon. The graton can be made from pork, duck etc…
Or sweet, such as the Fougasse d’Aigues Mortes. Which is an outstanding delicacy that you can find only in the Medieval town of Aigues Mortes, in Camargue and in the southern part of the Gard Department. This fougasse is big, soft and thick, it is made with orange flower, sugar, butter and many other yummy ingredients. It is dangerously addictive and very hard to resist to its appealing smelt.
It is important to notice that the dough of the fougasses can be flat and dry (which the one I recommend for grattons) or soft and thick (which is the one I recommend for olives, anchovies or tomato fougasse).
If you pass by Nîmes I suggest you to get your fougasse at the Maison Villaret Bakery.
Located 13 Rue de la Madeleine, this is one of the oldest bakery of the City (open since 1775) and there you can’t wrong. Besides you could go ahead and try any of the other specialties they do especially the Croquant Villaret.
Ben – The South of France