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
Flame fougasse hedge hopper so that it worked properly proved difficult to get right and the War Office discouraged its use in favour of the more conventional flame fougasse installation. A further variant of the hedge hopper idea was devised for St Margaret's Bay where the barrels would be sent rolling over the cliff edge. In all 50,000 flame fougasse barrels were distributed of which the great majority were installed in 7,000 batteries, mostly in southern England and a little later at 2,000 sites in Scotland. Some barrels were held in reserve while others were deployed at storage sites to destroy petrol