Fouace
See also: Fouace (homonymy)
The fouace , or fouasse , is a pastry making, originating in the Rouergue. In the beginning, it was about a wafer of wheat flower not raised which was cooked under ash, which explains its etymology: of Latin x-ray (the hearth), which gave focacia , become then fouace or fouasse , then Fougasse, heiress of Provence and salted fouace.
Today, its preparation is composed of flour, leaven, butter, eggs, milk, sugar, water of flower of orange tree, salt. It traditionally takes the shape of a crown.
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