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
Fougasse (weapon) The flame fougasse was developed by the British Petroleum Warfare Department in response to the threat of German invasion during World War II. In Britain, during WWII, the flame fougasse was usually constructed from a 40-gallon drum dug into the roadside and camouflaged. It would be placed at a location such as a corner, steep incline or roadblock where vehicles would be obliged to slow down. Ammonal provided the propellant charge which, when triggered, caused the weapon to shoot a flame wide and long. Initially a mixture of 40% petrol and 60% gas oil was used; this was later replaced