Fougasse (bread) by extension as a fougasse even though it is more a sandwich than just a type of 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
Flame fougasse propelling charges were kept in storage, only to be deployed when enemy action was imminent. To activate the device, the propelling charge was lowered down the pipe and tamped down with dry soil before being connected to a firing point about away. Firing required the current delivered by a 120 V battery. Private Harold Wimshurst later recalled: A non-safety fougasse could be built by simply burying the propelling charge behind the fuel drum and running leads through the soil. Instructions for several variants of this design were published but this construction increases the hazard because the leads would have to