Fougasse (bread) Islands. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies, which are like a primitive form of pizza without the tomato. There is also in Portugal the "fogaça", a sweet bread. In Brazil, "pão sovado" is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and surrounding regions, that is halfway between fougasse and bolillo (in these regions known as "pão francês" or "pão-de-sal"), somewhat resembling a savory small brioche, is called "pão suíço". They are perhaps the sweetest of savory artisanal bread recipes commonly made
Flame fougasse barrel of incendiary mixture was placed horizontally in a low position with one round face pointing towards the target. At the back, a section of stove or drain pipe was placed vertically against the rear face of the barrel. The lower end of the pipe was blocked off with a thin cover and positioned a few inches above the bottom of the barrel. The top of the pipe was fitted with a loose cap to keep water out. This pipe is what makes it a "safety" fougasse because it allows later installation of the propelling charge. Soil was then built