fougass

the baker prepared fresh fougass with rosemary and olive oil.

i love eating warm fougass for breakfast on sunday mornings.

my grandmother's homemade fougass recipe has been passed down for generations.

the traditional fougass from provence is flavored with herbs de provence.

you can serve fougass with soup or as an appetizer.

the aroma of freshly baked fougass filled the kitchen.

this fougass dough needs to rise for at least two hours.

the café serves fougass with various fillings like cheese and spinach.

i learned how to make fougass from a french cooking class.

the fougass was perfectly golden brown and crispy on the outside.

in the market, i bought a delicious olive fougass.

fougass is often enjoyed with a glass of wine in southern france.