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 barrel of incendiary mixture was placed horizontally in a low position with one round face pointing towards the target. At the back, a section of stove or drain pipe was placed vertically against the rear face of the barrel. The lower end of the pipe was blocked off with a thin cover and positioned a few inches above the bottom of the barrel. The top of the pipe was fitted with a loose cap to keep water out. This pipe is what makes it a "safety" fougasse because it allows later installation of the propelling charge. Soil was then built