Barley Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

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 all-purpose flour, olive oil, yeast, and salt — no specialty grains, no hidden additives, just clean and simple pantry staples. That matters a lot when you're navigating breads and baked goods, since barley can sneak into commercial loaves as malt flour or malt extract in ways that aren't always obvious on the label. Here, you control every ingredient from start to finish. The signature leaf-shaped cuts aren't just decorative — they create a gorgeous, lacy structure with plenty of crispy edges and a tender, chewy interior. A final brush of olive oil and a scatter of flaky sea salt give the crust a glossy, golden finish that smells absolutely incredible straight from the oven. Tear it warm at the table and it will disappear faster than you expect.

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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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