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) remained in army field manuals as a battlefield expedient. Such expedients are constructed from available fuel containers combined with standard explosive charges or hand grenades triggered electrically or by lengths of detonating cord. Some designs use lengths of detonating cord or blasting caps to rupture the fuel container as well as detonate the main charge. Weapons of this sort were widely used in the Korean and Vietnam wars as well as other conflicts. Fougasse (weapon) A fougasse is an improvised mortar constructed by making a hollow in the ground or rock and filling it with explosives (originally, black powder) and