Bread in Europe palatable. Traditional rustic breads include "sfilatino imbottito" (a stuffed bread roll) and "pizza bianca" (a flat white bread). "Focaccia" is quite popular in Italy and southern France. In Provence, it is known as "fougasse" or "fouace", with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. "Pane in cassetta" and "pan carré" are low grade factory produced convenience foods sold in all Italian supermarkets.
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