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 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