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
Flame fougasse at least slow down. The flame fougasse would offer instant and horrific wounds to any unprotected men caught in its fiery maw and would cause a vehicle engine to stop within seven seconds simply because it was deprived of oxygen (although it would easily start again once the fireball subsided, provided nothing was damaged). British soldier Fred Lord Hilton MM later recalled: The "demigasse" was a simpler variant of the flame fougasse. It was a barrel of petroleum mixture laid on its side with a cocoa tin charge in a shallow pit just below one of the barrel's ridges. On