BHA & BHT 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 involved — all open lacework and golden, crackling crust. The leaf-shaped slashes aren't just decorative; they create extra crispy edges in every single tear, making it almost impossible to stop at one piece. Because this dough comes together from scratch with just flour, yeast, olive oil, sea salt, and water, you have complete control over every ingredient that goes in — no preservatives, no additives, no guesswork about what's hiding in a store-bought loaf. BHA and BHT are common in packaged breads and baked goods, so baking your own is genuinely one of the cleanest ways to sidestep them entirely. A brush of good extra-virgin olive oil and a scatter of flaky salt before baking gives the finished bread a savory, almost buttery richness that pairs beautifully with soups, dips, or a simple cheese board. Fresh rosemary is optional but highly recommended — it perfumes the whole kitchen as it bakes and takes the flavor somewhere really special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!