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 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