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 "Elektron". Of the original British flame fougasse designs, there were three main variants: the "safety fougasse", the "demigasse" and the "hedge hopper". They all used metal barrels and similar pre-prepared explosive charges, although they varied in the details of construction and the amount of ammonal used for the propelling charge. The most common form of the flame fougasse was the safety fougasse. This design allowed the propelling charge to be stored separately until needed. The safety fougasse was constructed as follows: a small section was excavated from the side of a slope, leaving a shallow platform of earth, and a