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2
Easy
Published 2002
We’ve all encountered foccacia, a kind of flatbread flavored with herbs and olive oil, often put on the table in restaurants at the beginning of the meal. The fougass sold in Provençe is similar, except that it has distinctive slits cut into its surface and has a characteristic paddle or snowshoe shape. Historians are forever reminding us of how various peoples influenced the cooking of France’s Mediterranean region. The Ligurians were among the first inhabitants, and then there were the Ro
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