Black Pepper 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. The dough comes together with just flour, yeast, olive oil, and sea salt, then gets shaped into that iconic leaf form with slashes pulled open to create the signature open lattice. A final brush of olive oil and a scatter of flaky salt give the crust a gorgeous sheen and a satisfying crunch with every tear. Because the entire recipe relies on pantry staples and nothing more, there's no need to scrutinize labels or swap out any seasoning blends that might sneak in unwanted spice. The optional rosemary adds a fragrant, herby note that pairs beautifully with the slightly chewy, golden interior — but the bread is equally wonderful left plain. It's the kind of thing you pull apart at the table and suddenly everyone is reaching for more before it even has a chance to cool.

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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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