Fougasse (bread) Islands. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies, which are like a primitive form of pizza without the tomato. There is also in Portugal the "fogaça", a sweet bread. In Brazil, "pão sovado" is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and surrounding regions, that is halfway between fougasse and bolillo (in these regions known as "pão francês" or "pão-de-sal"), somewhat resembling a savory small brioche, is called "pão suíço". They are perhaps the sweetest of savory artisanal bread recipes commonly made
Flame fougasse off. The experiments led to a particularly promising arrangement: a forty-gallon steel drum buried in an earthen bank with just the round front end exposed. At the back of the drum was an explosive which, when triggered, ruptured the drum and shot a jet of flame about wide and long. The design was reminiscent of a weapon dating from late medieval times called a fougasse: a hollow in which was placed a barrel of gunpowder covered by rocks, the explosives to be detonated by a fuse at an opportune moment. Livens' new weapon was duly dubbed the flame fougasse. The