Breastfeeding Friendly Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

This Provençal flatbread is one of those breads that looks impressive but comes together with a handful of wholesome pantry staples — flour, olive oil, sea salt, and a little patience. The leaf-shaped slashes aren't just for show; they create extra crispy edges and a gorgeous open crumb that's perfect for tearing apart at the table. Olive oil is the fat of choice here, which means you're getting a rich, satisfying bread without any butter or dairy in the dough itself. That matters when you're paying closer attention to what goes into your food, and it's reassuring to know exactly what's in every bite. The optional rosemary finish adds an herby, aromatic note that makes the whole kitchen smell incredible while it bakes. Fresh homemade bread is one of the most nourishing things you can put on the table, and this one is as straightforward as it gets — just mix, knead, shape, and bake.

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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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