Fougasse (bread) Islands. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies, which are like a primitive form of pizza without the tomato. There is also in Portugal the "fogaça", a sweet bread. In Brazil, "pão sovado" is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and surrounding regions, that is halfway between fougasse and bolillo (in these regions known as "pão francês" or "pão-de-sal"), somewhat resembling a savory small brioche, is called "pão suíço". They are perhaps the sweetest of savory artisanal bread recipes commonly made
Flame fougasse flame fougasse was demonstrated to Clement Attlee, Maurice Hankey and General Liardet on 20 July 1940. Experiments with the flame fougasse continued and it rapidly evolved. The fuel mixture was at first 40% petrol and 60% gas-oil, a mixture calculated to be useless as a vehicle fuel. A concoction of tar, lime, and petrol gel known as 5B was also developed. "5B was dark coloured, sticky, smooth paste which burned fiercely for many minutes, stuck easily to anything with which it came in contact and did not flow on burning." Early flame fougasse designs had a complex arrangement of explosive