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 be left exposed on the surface and any electrical current applied could, theoretically, ignite the charge. Also, underground moisture could also easily ruin the charge over an extended period of time. The safety fougasse design had the advantage that without the propelling charge the fougasse was sufficiently safe that it did not require a guard. Banks records that installing the charge only when there was clear danger relatively close at hand was a safety feature required to protect the public from accidents. The ammonal used for the main propellant charge is a cheap industrial explosive that is notoriously hygroscopic, becoming