Brazil Nut Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Fougasse is one of those breads that looks like it came from a professional bakery but is completely achievable in your own kitchen. This Provençal flatbread gets its signature leaf shape from a series of slashes cut right into the dough before baking, creating a gorgeous, crispy-edged loaf that practically begs to be torn apart at the table. The dough itself is beautifully simple — just flour, yeast, olive oil, and sea salt — so every ingredient is easy to verify and there's no guesswork about what's hiding inside. A finishing brush of good olive oil and a scatter of flaky salt give the crust an irresistible savory depth, and a little fresh rosemary takes it somewhere truly special. Because this recipe is built entirely from pantry staples and fresh herbs, it sidesteps the concern that comes with packaged breads, which can be processed on shared lines alongside a wide range of tree nuts. The high oven temperature locks in a deep golden color and a hollow, crackling crust that makes the whole house smell incredible. Serve it warm alongside soup, a cheese board, or honestly just on its own — it won't last long either way.

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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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