fougasse


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fou·gasse

 (fo͞o-gäs′)
n.
A flat, often leaf-shaped bread from Provence flavored with olive oil and topped with herbs, olives, or other items.

[French, from Provençal fogatza, fogasa, hearth-cake, from Vulgar Latin *focācia, from Late Latin, feminine of focācius, of the hearth; see focaccia.]

fougasse

(fuːˈɡɑːs)
n
1. (Cookery) a type of bread made with olive oil
2. (Military) military a fougade
References in periodicals archive ?
A STONE CLASSIC ENJOY a slice of the Mediterranean with stonebaked Olive Fougasse from M&S.
Pil pil prawns were not overcooked and came in a pleasant garlic and pimenton-powered oil, with some perfectly good fougasse for dipping.
The tables were decked and decorated with fougasse, which guests happily pulled apart and ate with flavored butter and a duo of dips-raclette and spinach, and tomato and cheese.
I'll be cooking my Chocolate and Cherry Roulade and Fougasse live on the Supertheatre," said Hollywood via email while attending another Good Food Show, in Scotland.
The posters date back to the 1930s and were created by some of the foremost graphic designers of their time, including Fougasse, who produced the famous Second World War Careless Talk Costs Lives poster campaign.
While culture vultures and foodies will find something to love in Marseille, from the Philippe Starck-designed Mama Shelter hotel and Zaha Hadid's CMA CGM skyscraper, to the fougasse (flat bread filled with olives, cheese or anchovies), the heart of Marseille remains the port.
29 BAKING B James Morton's fabulous fougasse bread is a real French fancy.
or Tartine in San Francisco, it is often easier to find a flaxseed levain or a chestnut fougasse than a Pullman loaf of white bread.
4 WILD FLOUR BREAD Across the street from Osmosis, the back garden at Wild Flour is just the place to enjoy whipping cream scones and cheese fougasse.
90, at La Fougasse (25 rue de Bretagne, 3rd; 0033 1 42 723 680) on your way across the street to Cafe Charlot (38 rue de Bretagne, 3rd; 0033 1 44 540 330) for a cafe allonge (espresso with a little extra water), e1/42.
Mid-century bookstores were filled with volumes by Saul Steinberg, Virgil Partch, William Steig, Fougasse, Edward Gorey, Jean-Michel Folon, Roland Topor, and many, many others.