Bread in Europe palatable. Traditional rustic breads include "sfilatino imbottito" (a stuffed bread roll) and "pizza bianca" (a flat white bread). "Focaccia" is quite popular in Italy and southern France. In Provence, it is known as "fougasse" or "fouace", with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. "Pane in cassetta" and "pan carré" are low grade factory produced convenience foods sold in all Italian supermarkets.
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