Carrageenan Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few breads are as visually striking as fougasse — that gorgeous, leaf-shaped Provençal flatbread with its signature slashes that open up into a lacy, crispy masterpiece in the oven. This version is built entirely from pantry staples: flour, yeast, olive oil, and sea salt, with optional fresh rosemary for an herby, fragrant finish. For anyone navigating carrageenan concerns, bread can actually be a surprisingly tricky category, since many commercial loaves and dough conditioners sneak in additives you'd never expect. Making it from scratch like this means every single ingredient is visible, simple, and exactly what it says it is. The dough comes together with a straightforward knead-and-rise method, and the shaping process — cutting those dramatic leaf-vein slashes and pulling them open — is genuinely satisfying to do. A final brush of olive oil and a scatter of flaky salt give the crust a glossy, savory bite that makes it nearly impossible to stop tearing off pieces. Serve it warm alongside soups, dips, or a good cheese board and watch it disappear.

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!