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) The flame fougasse was developed by the British Petroleum Warfare Department in response to the threat of German invasion during World War II. In Britain, during WWII, the flame fougasse was usually constructed from a 40-gallon drum dug into the roadside and camouflaged. It would be placed at a location such as a corner, steep incline or roadblock where vehicles would be obliged to slow down. Ammonal provided the propellant charge which, when triggered, caused the weapon to shoot a flame wide and long. Initially a mixture of 40% petrol and 60% gas oil was used; this was later replaced