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 propelling charges were kept in storage, only to be deployed when enemy action was imminent. To activate the device, the propelling charge was lowered down the pipe and tamped down with dry soil before being connected to a firing point about away. Firing required the current delivered by a 120 V battery. Private Harold Wimshurst later recalled: A non-safety fougasse could be built by simply burying the propelling charge behind the fuel drum and running leads through the soil. Instructions for several variants of this design were published but this construction increases the hazard because the leads would have to