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 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