Chicken Free 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 is completely approachable, built from nothing more than flour, yeast, olive oil, and salt. The dough comes together quickly, rises into something pillowy and alive, and then gets shaped into that iconic leaf form with slashes pulled open to create the signature lacework pattern. A brush of good olive oil and a scatter of flaky salt before baking gives the crust a gorgeous, golden sheen with just enough crunch to contrast the chewy interior. Optional fresh rosemary adds an herby, aromatic note that makes the whole kitchen smell incredible. Since this recipe is entirely plant-based by nature — no meat, no broth, no hidden animal proteins beyond what you choose to add — it's naturally free of any poultry concerns without requiring a single substitution. Tear it warm at the table with a bowl of good olive oil for dipping, or serve it alongside soups, salads, and dips where it will absolutely steal the show.

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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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