Cinnamon 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 — scored into that iconic leaf shape, golden and crackling from a hot oven, and finished with flaky salt and a whisper of fresh rosemary. The dough itself is beautifully straightforward: yeast, flour, olive oil, and sea salt come together into something rustic and deeply satisfying. For anyone navigating a spice sensitivity, bread can be a surprisingly tricky category, since many artisan loaves and store-bought flatbreads sneak in warming spices without much fanfare. This recipe keeps things clean and savory, relying entirely on good olive oil and optional fresh rosemary for its character — no hidden spice blends, no ambiguity. The high oven temperature gives the crust that gorgeous deep-golden color and a slightly crisp exterior that gives way to a chewy, airy crumb inside. Tear it apart at the table with a bowl of good olive oil for dipping, or serve it alongside soup or a simple salad — it disappears fast either way.

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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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