Fougasse v Focaccia: What IS the difference?

One Bread Baking Babe decided to find out.

(Of course, the other Babes happily went along for the ride.)

Were her perceptions the same as reality?

Enquiring minds want to know.

And so started the quest.

Elizabeth, of blog from OUR kitchen, and Host Kitchen for this month, set out to determine just what, exactly, is the difference.

She details her wanderings through books and magazines looking for the Truth…. and manages to come up with some very tasty sounding breads and variations thereof on the way.

Visit her blog for the story, recipe and details on being a Bread Baking Buddy this month.

 

Elizabeth's fougasse (one of them…)

Elizabeth

 

Astrid's fougasse 

Astrid

 

Karen's fougasse

Karen

 

Elle's fougasse

Elle

Natashya's fougasse

Natashya

 

Lien's fougasse

Lien

 

Tanna's fougasse

 

Susan's fougasse

Susan

 
As always, we have some very busy Babes at the moment…..

But just so you know: We're all still BABES! 

(You can tell by the panties….)

And the Babes are:

 The Bread Baking Babes

Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Feeding My Enthusiasms – Elle
Grain Doe – Gorel
I Like To Cook – Sara
Living in the Kitchen with Puppies – Natashya
Lucullian Delights – Ilva
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien

Paulchens FoodBlog – Astrid

The Sour Dough – Breadchick Mary

Wild Yeast – Susan

From the BBBBB (Bitchin' Bread Baking Babe Biblioth√©caire). 

Comments

Fougasse v Focaccia: What IS the difference? — 9 Comments

  1. Yay! This is great, Katie. I love seeing all the BBBBreads on one page together. Interesting that of all the various fougasses I made, you chose the one flanked by the bistro-type glasses of red wine. How fitting.

  2. Not sure what happened to my original comment I left yesterday, but I will try again!
    These look amazing and I can’t wait to give them a try.
    My question , Katie, is about french bread pans. Do you have one? What kind? I am looking for one on the internet and there are really only 2 in my price range. Chicago Metallic is one of them, but there are mixed reviews. Lots of flaking off of the non stick finish. The other is Williams Sonoma for $27, with perforated holes throughout the pans. Any recommendations?
    Thanks!!!

  3. Elizabeth, but fresh bread neeeeds red wine…. You know that. And I liked the pic ;-)
    Cindy, no, I don’t have one…. at 75 cents a loaf, we just get it at one of the many local bakeries ;-)) Did you know, by law, there has to be at least one bakery open every day in every town in France? I would listen to MyKitchenInHalfCups – she’s the expert baker….
    inan, thanks….
    Tanna, I think I could manage a few myself – with a glass of red LOL

  4. I’m glad that particular bread making babe has been successful in her quest so far. I really can’t tell some of those breads apart. I just enjoy them with butter, jam, etc or plain. You don’t see all of these variations typically in my area and bakers concentrate more on different styles of the traditional loaf.
    You all should try comparing breads from a particular region of the world. Soon you will all have the tastiest slices of freshly made pastry to enjoy. If you need any help with tasting the products, you know you can let your readers help ;-)
    I like that law in France. It makes sense.