In Latin, the word focus means “the fireplace in a house, hearth”: the central focal point of the home. The French fougasse as well as the Italian focaccia also have connections to the hearth: The Latin words focacius panis mean “bread cooked under the coals of the hearth”; it’s a short etymological step from here to both fougasse and focaccia. Fougasse is another regional specialty from Provence, a dense, crusty loaf with an unusual shape and a pronounced flavor. One reason it tastes so good is because of its high proportion of crust to crumb; this is also why it doesn’t have long keeping quality, and is best eaten while fresh. Note that there is what appears to be a reduced percentage of salt (1.5 percent) in this olive fougasse, and in the variation with anchovies that follows. Because of the saltiness of these two ingredients, less salt is needed in the dough.