Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Flame fougasse less effective when it absorbs moisture. Even though the charge was packed into a rubber bag in a tin and sealed with insulating tape, it would not have been a good idea to store it for long in the damp conditions of a flame fougasse installation. Flame fougasses were camouflaged with a covering of light material such as netting – anything heavier would significantly affect the range. They could easily be merged into hedgerows or the banks of a sunken lane within view of a well-hidden firing point. They were placed where a vehicle would be obliged to stop, or