A wonderful sticky, sugar topped sweet bread that is flavoured with orange blossom water. Fouace is a very old traditional bread, the word originally referred to the oven in which bread has been cooked since ancient times, from the Latin word focus or hearth. This orange blossom scented bread is traditionally shaped in to a wreath or an oval and is from the Albi region in the South of France near Toulouse. As the bread bakes slowly, it spreads out as it rises, giving a very distinctive shape. It is served very hot and, depending on the version, may be topped with white beans, rillettes, salted butter or goat's cheese; however, I prefer this recipe served hot, spread with butter and a dollop of apricot conserve. (Recipe from the Gourmet Food site.)