Fougasse (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 Hungary, "fougasse" in Provence (originally spelled "fogatza"), "fouace" or "fouée" in other French regions and on the Channel
Flame fougasse depots at short notice. The size of a battery varied from just one drum to as many as fourteen; a four barrel battery was the most common installation and the recommended minimum. Where possible, half the barrels in a battery were to contain the 40/60 mixture and half the sticky 5B mixture. A battery would be placed at a location such as a corner, steep incline or roadblock where vehicles would be obliged to slow. Although the flame fougasse was never used in Britain, the idea was exported to Greece by a couple of PWD officers when, in 1941, German