Preparation info

  • [For

    six

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

Fouace (or fougasse or fogassa) is a very ancient kind of leavened semi-sweet cake. Its name derives from the Romans’ panis focacius (‘bread of the hearth’). It is found in various versions in many regions of France, from Caen and Chinon to Périgueux and Nice. Chapter XXV of the first book of Rabelais’ Gargantua et Pantagruel describes how Gargantua’s countrymen were so fond of fouaces that they forcibly seized ‘four or five dozen’ cakes from the ba