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 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