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 "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