When I first read about fougasse, I thought it must be virtually the same as focaccia. Indeed, I used our focaccia recipe to make this fougasse. Amazingly, both of us have decreed that fougasse is superior to focaccia. We absolutely adore fougasse!! (Not that there's anything wrong with focaccia!)
The great thing about baking the bread on the barbecue is that it gets darker spots. They DON'T taste burned but are beautifully crispy and caramelized.
Of course, it can be cut with a knife but we think that fougasse tastes better torn apart.
Please take a look at olive, poppy seed and Grape/Blue Cheese/Onion fougasses