Pastry of The Week 3rd September: Fougasse aux Anchois

Well here we are with the inaugural Pastry Of The Week (POTW) as chosen by The Daughter: Fougasse aux Anchois. Thanks. That'll be easy.
Fougasse comes in many forms, some an oiled bread similar to focaccia, some, like Fougasse Aigues Mortes, more of a cake.  The Fougasse aux Anchois is a lattice made from either pastry or dough, I'm not sure; it has a pastry-like texture on the outside, but a doughier inside, with (as you may have surmised) chopped anchovies in it, and is a speciality of the South. It is very salty, crispy on the outside and moist and more bread-like on the inside.  I recommend smearing it with cream cheese, or using it as an accompaniment to a mild soup.
At this point I have no idea how to recreate it, so I will be spending some time researching this week.  Further bulletins as events warrant.
Catch you later, special llamas!