Artificial Flavors Free Classic Fougasse
This Provençal flatbread is one of those showstopper bakes that looks far more impressive than the effort required to make it. The dough comes together with just yeast, flour, olive oil, sea salt, and water — every single ingredient is exactly what it says it is, with no hidden additives or synthetic flavor boosters anywhere in sight. That matters more than you might think, because plenty of store-bought breads and even bakery loaves sneak in dough conditioners and artificial flavor compounds to mimic the taste of real fermentation. Here, the flavor comes entirely from a proper yeast rise, good olive oil, and flaky salt — the way this bread has always been made. The signature leaf-shaped cuts aren't just decorative; they create extra crispy edges and a beautifully open crumb that tears apart at the table in the most satisfying way. A scatter of fresh rosemary over the top before baking pushes the aroma over the edge. Serve it warm alongside soup, cheese, or honestly just a glass of wine and nothing else.
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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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