“The history of bread is the history of men and of all time.” – Gerard Auzet. Think focaccia by way of Provence and you have fougasse, a crusty, yeasted flatbread distinctive for its pretty cut-outs mimicking a wheat stalk. And like focaccia, fougasse’s origins go back to good ol’ ancient Rome and the panis focacius, or “bread of the focus” (hearth or fireplace), which were flatbreads cooked in the ashes of the fire.