Bread in Europe palatable. Traditional rustic breads include "sfilatino imbottito" (a stuffed bread roll) and "pizza bianca" (a flat white bread). "Focaccia" is quite popular in Italy and southern France. In Provence, it is known as "fougasse" or "fouace", with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. "Pane in cassetta" and "pan carré" are low grade factory produced convenience foods sold in all Italian supermarkets.
Flame fougasse and the Germans later used weapons described as fougasse flame throwers or flame thrower mines. They worked on a different principle to the flame fougasse. Fougasse flame throwers comprised a cylinder containing a few gallons of gasoline and oil; this would be hidden, typically by being buried. On being triggered electrically, either by an operator or by a booby trap mechanism, a gas generator is ignited. The pressure ruptures a thin metal seal and the liquid is forced up a central pipe and out through one or more nozzles. A squib is automatically fired to ignite the fuel. The range