In French cuisine, fougasse (Occitan: fogaça) is a type of bread typically associated with Provence but found (with variations) in other regions.

In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin).

[1] This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of France and on the Channel Islands.

Pão suíço can be thought of as a halfway point between fougasse and bolillo, somewhat resembling a savory small brioche.

[3] Fougasse may be used to make the French version of a calzone, commonly filled with cheese and small strips of bacon inside the pocket made by folding the bread over.