Artificial Food Coloring Free Classic Fougasse
This Provençal flatbread is one of those showstopper bakes that looks far more impressive than the effort involved — its signature leaf-shaped slashes and golden, crackling crust make it almost too pretty to tear apart. Almost. Every ingredient here is exactly what it sounds like: yeast, flour, olive oil, sea salt, and a little fresh rosemary. There are no dyes, no artificial colorings, no mystery additives hiding in a spice blend or a store-bought dough — just pantry staples doing honest work. That simplicity is actually what makes this bread so satisfying to bake, because you know precisely what went into it. The olive oil gives the crumb a subtle richness and keeps the interior tender while the outside bakes up beautifully bronzed and crisp. A scatter of flaky salt on top before it hits the oven is all the finishing touch it needs. Serve it warm alongside soup, a cheese board, or just a good dipping oil and watch it disappear.
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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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