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 be left exposed on the surface and any electrical current applied could, theoretically, ignite the charge. Also, underground moisture could also easily ruin the charge over an extended period of time. The safety fougasse design had the advantage that without the propelling charge the fougasse was sufficiently safe that it did not require a guard. Banks records that installing the charge only when there was clear danger relatively close at hand was a safety feature required to protect the public from accidents. The ammonal used for the main propellant charge is a cheap industrial explosive that is notoriously hygroscopic, becoming