According to Wikipedia:
In ancient Rome, panis focacius was a flat bread baked in the ashes of the hearth (focus in Latin). This became a diverse range of breads that include “focaccia” in Italian cuisine, “fugassa” in the Ligurian language, “pogača” in the Balkans, “fougasse” in Provence and “fouaisse” or “foisse” in Burgundy. The French versions are more likely to have additions in the form of olives, cheese, anchovies etc, which may be regarded as a primitive form of pizza without the tomato.
Given that fougasse is a relative of Italian focaccia, I would have thought my dough would have been more wet and sticky. The recipe I had used both unbleached all-purpose flour and whole wheat flour so maybe that had something to do with the consistency of the dough. I was warned that mixing in the blue cheese and walnuts would be a messy endeavor, but I found it to be pretty straightforward.