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
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.