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
Fougasse (weapon) much as a hundredweight of powder. The shell fougasse was loaded with early black powder mortar shells (essentially a large version of an early black powder hand grenade) or incendiary "carcasses". When fired, the powder charge would throw out the shells and ignite their fuses, so the projectiles would be scattered across the target area and then begin exploding, filling the area with fragmentation or flame from all directions in an effect similar to a cluster bomb. A flame fougasse was a similar weapon in which the projectile was a flammable liquid, typically a mixture of petrol (gasoline) and oil.