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
Fougasse (weapon) The flame fougasse was developed by the British Petroleum Warfare Department in response to the threat of German invasion during World War II. In Britain, during WWII, the flame fougasse was usually constructed from a 40-gallon drum dug into the roadside and camouflaged. It would be placed at a location such as a corner, steep incline or roadblock where vehicles would be obliged to slow down. Ammonal provided the propellant charge which, when triggered, caused the weapon to shoot a flame wide and long. Initially a mixture of 40% petrol and 60% gas oil was used; this was later replaced