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 barrel of incendiary mixture was placed horizontally in a low position with one round face pointing towards the target. At the back, a section of stove or drain pipe was placed vertically against the rear face of the barrel. The lower end of the pipe was blocked off with a thin cover and positioned a few inches above the bottom of the barrel. The top of the pipe was fitted with a loose cap to keep water out. This pipe is what makes it a "safety" fougasse because it allows later installation of the propelling charge. Soil was then built