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 flame fougasse was demonstrated to Clement Attlee, Maurice Hankey and General Liardet on 20 July 1940. Experiments with the flame fougasse continued and it rapidly evolved. The fuel mixture was at first 40% petrol and 60% gas-oil, a mixture calculated to be useless as a vehicle fuel. A concoction of tar, lime, and petrol gel known as 5B was also developed. "5B was dark coloured, sticky, smooth paste which burned fiercely for many minutes, stuck easily to anything with which it came in contact and did not flow on burning." Early flame fougasse designs had a complex arrangement of explosive