Capsaicin Free Classic Fougasse
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 pattern with its signature slashes pulled open before baking. Because the entire recipe is built around pantry staples and fresh herbs, there's nothing here to trigger capsaicin sensitivity — no chili, no paprika, no spice blends with hidden heat. The finishing touch of flaky sea salt and optional rosemary keeps the flavor profile aromatic and savory without any burn. It bakes up with a gorgeous deep golden crust and a tender, slightly chewy interior that's practically made for tearing apart at the table. Dip it in good olive oil, serve it alongside soup, or just eat it warm straight from the rack — honestly, no further embellishment needed.
About FigFig 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!