Almond Free Classic Fougasse
This Provençal flatbread is one of those showstopper bakes that looks far more impressive than the effort it actually demands. The dough comes together with just flour, yeast, olive oil, and sea salt, then gets shaped into that iconic leaf pattern with its signature slashes pulled wide before baking. Those cuts aren't just decorative — they create extra crispy edges all over the loaf, so every torn piece has that satisfying crunch giving way to a chewy, airy interior. A final brush of olive oil and a scatter of flaky salt (plus rosemary if you're feeling it) sends the whole thing over the top. Because this is a straightforward yeasted bread built entirely from pantry staples, there's no need to scan labels or worry about hidden nut-based ingredients sneaking in from a store-bought loaf. Pull it apart at the table with a bowl of good olive oil for dipping, and it disappears fast.
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Learn more →Ingredients
6 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 3 tbsp extra-virgin olive oil, plus more for the bowl
For finishing
- 1 tbsp extra-virgin olive oil
- ½ tsp flaky sea salt
- 1 tsp fresh rosemary, finely chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the 3 tbsp olive oil and fine sea salt to the yeast mixture and stir to combine. Add the flour all at once and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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