Fougasse (bread) by extension as a fougasse even though it is more a sandwich than just a type of bread. Fougasse (bread) In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. In ancient Rome, "panis focacius" was a flatbread baked in the ashes of the hearth ("focus" in Latin). This became a diverse range of breads that include "focaccia" in Italian cuisine, "hogaza" in Spain, "fogassa" in Catalonia, "fugàssa" in Ligurian, "pogača" in the Balkans, pogácsa in
Flame fougasse and the Germans later used weapons described as fougasse flame throwers or flame thrower mines. They worked on a different principle to the flame fougasse. Fougasse flame throwers comprised a cylinder containing a few gallons of gasoline and oil; this would be hidden, typically by being buried. On being triggered electrically, either by an operator or by a booby trap mechanism, a gas generator is ignited. The pressure ruptures a thin metal seal and the liquid is forced up a central pipe and out through one or more nozzles. A squib is automatically fired to ignite the fuel. The range