Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
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