Fougasse

In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling a head of wheat. In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). 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. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies. Portugal is also home to fogaça, a sweet bread. In Brazil, pão sovado is a typical big fougasse, while a recipe called pão suíço is common to the states of Rio de Janeiro, Espírito Santo and surrounding regions. Pão suíço can be thought of as a halfway point between fougasse and bolillo, somewhat resembling a savory small brioche. They are perhaps the sweetest of savory artisanal bread recipes commonly made in Brazil.

Source: Wikipedia