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 hedge hopper so that it worked properly proved difficult to get right and the War Office discouraged its use in favour of the more conventional flame fougasse installation. A further variant of the hedge hopper idea was devised for St Margaret's Bay where the barrels would be sent rolling over the cliff edge. In all 50,000 flame fougasse barrels were distributed of which the great majority were installed in 7,000 batteries, mostly in southern England and a little later at 2,000 sites in Scotland. Some barrels were held in reserve while others were deployed at storage sites to destroy petrol