Citric Acid Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

This rustic Provençal flatbread is one of those breads that looks impressive but comes together with a handful of pantry staples and no special equipment. The dough is built from flour, water, yeast, sugar, olive oil, and sea salt — every single ingredient is naturally free of citric acid, so there's no need to scrutinize labels or swap anything out. What you get is an open, lacy loaf with a crackling crust, a tender interior, and that gorgeous leaf-shaped silhouette that makes it look like it came straight from a French boulangerie. A finishing brush of good olive oil and a scatter of flaky salt give it a savory richness that's hard to resist right off the rack. The optional rosemary adds an herby, aromatic note that pairs beautifully with the slight chew of the crumb. Tear it apart at the table alongside soup, a cheese board, or honestly just on its own — it needs very little to shine.

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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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