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 be left exposed on the surface and any electrical current applied could, theoretically, ignite the charge. Also, underground moisture could also easily ruin the charge over an extended period of time. The safety fougasse design had the advantage that without the propelling charge the fougasse was sufficiently safe that it did not require a guard. Banks records that installing the charge only when there was clear danger relatively close at hand was a safety feature required to protect the public from accidents. The ammonal used for the main propellant charge is a cheap industrial explosive that is notoriously hygroscopic, becoming