Chestnut 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 involved. 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 an airy, crispy-edged loaf that's made for tearing apart at the table. A final brush of olive oil and a scatter of flaky salt give the crust a gorgeous sheen and a satisfying crunch, while optional fresh rosemary adds a fragrant, herby note that takes it firmly into bakery territory. For anyone navigating tree nut sensitivities, this recipe is naturally worry-free — every single ingredient is straightforward pantry staple, with no hidden surprises lurking in the list. The high oven temperature does beautiful things here, producing a deep golden crust with a soft, chewy interior that pairs effortlessly with soups, dips, or a simple board of olives and cheese. It's the kind of bread that disappears within minutes of hitting the table, and honestly, that's the best possible outcome.

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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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