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 "Elektron". Of the original British flame fougasse designs, there were three main variants: the "safety fougasse", the "demigasse" and the "hedge hopper". They all used metal barrels and similar pre-prepared explosive charges, although they varied in the details of construction and the amount of ammonal used for the propelling charge. The most common form of the flame fougasse was the safety fougasse. This design allowed the propelling charge to be stored separately until needed. The safety fougasse was constructed as follows: a small section was excavated from the side of a slope, leaving a shallow platform of earth, and a