Bread in Europe palatable. Traditional rustic breads include "sfilatino imbottito" (a stuffed bread roll) and "pizza bianca" (a flat white bread). "Focaccia" is quite popular in Italy and southern France. In Provence, it is known as "fougasse" or "fouace", with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. "Pane in cassetta" and "pan carré" are low grade factory produced convenience foods sold in all Italian supermarkets.
Flame fougasse depots at short notice. The size of a battery varied from just one drum to as many as fourteen; a four barrel battery was the most common installation and the recommended minimum. Where possible, half the barrels in a battery were to contain the 40/60 mixture and half the sticky 5B mixture. A battery would be placed at a location such as a corner, steep incline or roadblock where vehicles would be obliged to slow. Although the flame fougasse was never used in Britain, the idea was exported to Greece by a couple of PWD officers when, in 1941, German