Fougasse (bread) Islands. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies, which are like a primitive form of pizza without the tomato. There is also in Portugal the "fogaça", a sweet bread. In Brazil, "pão sovado" is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and surrounding regions, that is halfway between fougasse and bolillo (in these regions known as "pão francês" or "pão-de-sal"), somewhat resembling a savory small brioche, is called "pão suíço". They are perhaps the sweetest of savory artisanal bread recipes commonly made
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