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
Fougasse (weapon) much as a hundredweight of powder. The shell fougasse was loaded with early black powder mortar shells (essentially a large version of an early black powder hand grenade) or incendiary "carcasses". When fired, the powder charge would throw out the shells and ignite their fuses, so the projectiles would be scattered across the target area and then begin exploding, filling the area with fragmentation or flame from all directions in an effect similar to a cluster bomb. A flame fougasse was a similar weapon in which the projectile was a flammable liquid, typically a mixture of petrol (gasoline) and oil.