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
Flame fougasse depots at short notice. The size of a battery varied from just one drum to as many as fourteen; a four barrel battery was the most common installation and the recommended minimum. Where possible, half the barrels in a battery were to contain the 40/60 mixture and half the sticky 5B mixture. A battery would be placed at a location such as a corner, steep incline or roadblock where vehicles would be obliged to slow. Although the flame fougasse was never used in Britain, the idea was exported to Greece by a couple of PWD officers when, in 1941, German