Fougasse (bread) Fougasse (bread) In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. In ancient Rome, "panis focacius" was a flatbread baked in the ashes of the hearth ("focus" in Latin). This became a diverse range of breads that include "focaccia" in Italian cuisine, "hogaza" in Spain, "fogassa" in Catalonia, "fugàssa" in Ligurian, "pogača" in the Balkans, pogácsa in Hungary, "fougasse" in Provence (originally spelled "fogatza"), "fouace" or "fouée" in other French regions and on the Channel
Flame fougasse of the flame varied considerably, generally just a few tens of yards and lasted only one to two seconds. The German weapons, the Abwehrflammenwerfer 42, had an fuel tank and were wired back to a control point from where they could be fired individually or together. The flame fougasse has remained in army field manuals as a battlefield expedient to the present day. Such weapons are improvised from available fuel containers combined with standard explosive charges or hand grenades and are triggered electrically or by lengths of detonating cord. In some designs, detonating cord is used to rupture the container