Recipe: Fougasse (French version of focaccia)

Have you considered that "fugasa" looks very much like "Fougasse"

FOUGASSE
French version of the Italian focaccia

1 1/2 cups warm water (110 degrees F)
1 tsp active dry yeast
4 c all-purpose flour
1/2 tbsp dried basil
1/2 tbsp ground savory
1/2 tbsp dried thyme
1/2 tbsp dried rosemary
2 tbsp sea salt
4 tbsp olive oil
2 tbsp cornmeal

Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.

Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.

Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.

Place baking sheets into a preheated 450 degree F oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.