Seattle's Fish Room

Fougasse Recipe (Best Answer Picked in 15 mins!!!)?

Does anyone know a recipe for a sweet fougasse (one with almonds I think) or could you direct me to a website that has a recipe. Also if anyone knows the national dish of Monaco that is easy to make please let me know (not fish stew!)
I wouldn't be asking if it was easy to find the right recipe, if you type in fougasse on google you get savoury I need sweet!

http://vagabondgourmand.com/category/food/

also:
olive fougasse

http://recipes.chef2chef.net/recipe-archive/28/152995.shtml

rye fougasse with 2 cheese fillings

http://livinginthekitchenwithpuppies.blogspot.com/2009/01/rye-fougasse-with-two-cheese-fillings.html

walnut fougasse bread

http://www.christonium.com/culinaryreview/ItemID=11996816197438

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Monaco has 11 original/traditional recipes:
- Socca (Chickpea-flour Crêpes)
- Pan Bagnat (Monaco-style Sandwiches)
- Pain de Gruau (Fine Wheaten Bread)
- Black Truffle Coulis
- Barbajuans (Deep-fried Monegasque Pasties)
- Asparagus Risotto with Jus de Viande
- Asparagus Risotto with Black Truffle Coulis
- Langoustines a la Provencale
- Monaco
- Oignons a la Monegasque (Salzburg Spoon Sweets)
- Prince Albert Millefeuilles Pastry with Strawberries

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Oignons à la Monégasque :
-traditional goodies-

675g small pickling onions
225ml water
1 bouquet garni (wrap a sprit of thyme, parsley, bayleaf and a leafy celery top in a leek leaf and tie securely together)
3 tbsp olive oil
2 tbsp red wine vinegar
4 tbsp raisins
2 tbsp tomato purée
1 tbsp sugar
salt and freshly-ground black pepper

how to:
Carefully top and tail the onions with a very sharp knife. Place in a large heat-proof bowl and cover with boiling water. Set aside for 10 minutes, then after this time drain the onions and carefully slip off the skins. Using a sharp knife cut a cross at the root end of each onion (this allows them to cook evenly and prevents the cores from popping out).

Heat the oil in a large saucepan and when hot add the onions and cook gently for about 5 minutes, stirring frequently. Now stir-in all the remaining ingredients, bring to a simmer then cover the pan and cook on low heat for 30 minutes, stirring occasionally. Remove the lid and simmer for a further 15 minutes, for the sauce to thicken. Stir constantly at this point to prevent the sauce from sticking. When ready the sauce should be very thick and the onions tender.

Taste and adjust the levels of vinegar and sugar to give the desired sweet–sour flavour. Allow to cool to room temperature, remove the bouquet garni and serve. Traditionally this is served as a snack, but it also makes and excellent accompaniment.

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