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 of the flame varied considerably, generally just a few tens of yards and lasted only one to two seconds. The German weapons, the Abwehrflammenwerfer 42, had an fuel tank and were wired back to a control point from where they could be fired individually or together. The flame fougasse has remained in army field manuals as a battlefield expedient to the present day. Such weapons are improvised from available fuel containers combined with standard explosive charges or hand grenades and are triggered electrically or by lengths of detonating cord. In some designs, detonating cord is used to rupture the container