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.
Fougasse (weapon) Fougasse (weapon) A fougasse is an improvised mortar constructed by making a hollow in the ground or rock and filling it with explosives (originally, black powder) and projectiles. The fougasse was used by Samuel Zimmermann at Augsburg in the sixteenth century, referred to by Vauban in the seventeenth century, and well known to military engineers by the mid-eighteenth century. This technique was used in several European wars, the American Revolution, and the American Civil War. The term is still used to describe such devices. The normal method of firing was to use a burning torch or slow match to ignite