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
Fougasse (weapon) the firer to be further away. It also enabled the fougasse to be tripwire activated, turning it into an anti-personnel fragmentation mine. In a letter to his sister, Colonel Hugh Robert Hibbert described such a weapon employed during the Crimean War: There are several variants according to the material projected by the explosion. The most common type in early use was the stone fougasse, which was simply filled with large rocks, bricks, etc. When fired, it would scatter a hail of fast-moving stones across the area to its front. Large stone fougasses might hold several tons of rubble and as