Cashew 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 it actually demands. The dough comes together with just flour, yeast, olive oil, and sea salt, then gets shaped into that iconic leaf pattern with slashes pulled open to create a beautifully crisp, airy crust. A final brush of olive oil and a scatter of flaky salt before baking gives it that glossy, golden finish you'd expect from a French bakery window. Because the ingredient list is so clean and straightforward, there's zero concern about hidden nut-based oils or cross-contamination from processed add-ins — what you see is genuinely what you get. The optional rosemary takes it somewhere herbaceous and fragrant, but even the plain version is deeply satisfying torn warm from the pan. It's the kind of bread that disappears fast at a dinner table, and honestly, that's the highest compliment a loaf can receive.

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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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