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 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