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.
Fougasse (weapon) much as a hundredweight of powder. The shell fougasse was loaded with early black powder mortar shells (essentially a large version of an early black powder hand grenade) or incendiary "carcasses". When fired, the powder charge would throw out the shells and ignite their fuses, so the projectiles would be scattered across the target area and then begin exploding, filling the area with fragmentation or flame from all directions in an effect similar to a cluster bomb. A flame fougasse was a similar weapon in which the projectile was a flammable liquid, typically a mixture of petrol (gasoline) and oil.