Fougasse is a traditional French bread with a rich history that dates back centuries. Its origins can be traced to Provence, in the southeastern region of France. The name “fougasse” is derived from the Provençal word “fogatza,” which means “hearth” or “fireplace.” The bread holds cultural significance and has evolved over time, reflecting the culinary traditions of the region.
Fougasse has ancient roots, and its precursor can be linked to the Roman Empire. The Romans are believed to have introduced basic flatbreads to the region, which eventually evolved into the more elaborate and artistic Fougasse. Although the ingredients are simple a symphony of flour, water, yeast, and salt. Each component plays a crucial role, contributing to the distinct texture and flavor that defines a perfect
As I knead the dough, I feel the connection to centuries of bakers who have embraced this timeless art. The dough becomes an extension of my creativity, absorbing not just the ingredients but the essence of dedication and craftsmanship. The rhythm of kneading echoes through the bakery is a therapy like no other.