Fougasse (bread) by extension as a fougasse even though it is more a sandwich than just a type of 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
Fougasse (weapon) The flame fougasse was developed by the British Petroleum Warfare Department in response to the threat of German invasion during World War II. In Britain, during WWII, the flame fougasse was usually constructed from a 40-gallon drum dug into the roadside and camouflaged. It would be placed at a location such as a corner, steep incline or roadblock where vehicles would be obliged to slow down. Ammonal provided the propellant charge which, when triggered, caused the weapon to shoot a flame wide and long. Initially a mixture of 40% petrol and 60% gas oil was used; this was later replaced