Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Flame fougasse at least slow down. The flame fougasse would offer instant and horrific wounds to any unprotected men caught in its fiery maw and would cause a vehicle engine to stop within seven seconds simply because it was deprived of oxygen (although it would easily start again once the fireball subsided, provided nothing was damaged). British soldier Fred Lord Hilton MM later recalled: The "demigasse" was a simpler variant of the flame fougasse. It was a barrel of petroleum mixture laid on its side with a cocoa tin charge in a shallow pit just below one of the barrel's ridges. On