Fougasse Basque

Traditionally, fougasse was baked in the ashes of a wood-fired oven as a way to assess how much—or how little—heat remained. It has a distinctive shape that’s fun to see and even more fun to eat. I first tasted a version of fougasse that I liked at a Basque restaurant I often frequented in Seattle. Whenever the kitchen crew at that restaurant saw me coming, they tried to outdo each other preparing what was always a multicourse celebration. One night I showed up with a couple o