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 and the Germans later used weapons described as fougasse flame throwers or flame thrower mines. They worked on a different principle to the flame fougasse. Fougasse flame throwers comprised a cylinder containing a few gallons of gasoline and oil; this would be hidden, typically by being buried. On being triggered electrically, either by an operator or by a booby trap mechanism, a gas generator is ignited. The pressure ruptures a thin metal seal and the liquid is forced up a central pipe and out through one or more nozzles. A squib is automatically fired to ignite the fuel. The range