Fougasse, the bread of Provence

The Romans brought flatbread to current day Provence 2,000 years ago. In nearby Italy, this evolved into Focaccia while in the south of France it became Fougasse.

To make Fougasse, bread dough is shaped into an oval. Sometimes olives or other ingredients like sausage are added to the dough. Before baking, a knife is used to slice the dough so when it is comes out of the oven, it resembles a head of wheat.

Many bakeries on the Cote d’Azur will have Fougasse in one form or another. In Antibes, Boulangerie Veziano has nice Fougasse, but the loaf is huge so you better have a few friends to help you finish it. A smaller version is available right next to the market at Le 31 massena. I like the one simply topped with sea salt but they also have Fougasse with olives or chorizo or even Padron peppers.

Getting to the Cote d’Azur

The Nice Airport serves the Cote d’Azur. There are direct flights to many cities in Europe and seasonal flights to a few North American locations.

The best way to get from the airport to Nice is the train. It only takes a few minutes. The train also serves cities along the coast like Antibes, Cannes, Monaco, and, further along, Menton. Taxi or Uber is a much more expensive alternative.

From Paris, there is a high speed that can get you to Nice in 5.5 to 6 hours.

About the Author

Brent Petersen is the Editor-in-Chief of Destination Eat Drink. He currently resides in Setubal, Portugal. Brent has written the novel “Truffle Hunt” (Eckhartz Press) and the short story collection “That Bird.” He’s also written dozens of foodie travel guides to France, including one for Nice, Menton, and Antibes. Brent’s podcast, also called Destination Eat Drink, is available on all major podcasting platforms.