Citrus 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, water, olive oil, and salt — nothing hidden, nothing complicated, and absolutely nothing derived from citrus at any stage. That matters more than you might think, since many artisan breads and store-bought flatbreads sneak in citric acid as a preservative or dough conditioner. Here, the rise is powered purely by active dry yeast and a little sugar, giving you an open, airy crumb with a beautifully crisp crust. The leaf-shaped slashes aren't just decorative — they create all those gorgeous, crunchy edges that are perfect for tearing and dipping. A finish of flaky sea salt and fresh rosemary keeps the flavors bold and earthy without any acidic interference. Pull it apart warm from the oven and it's genuinely hard to stop eating.

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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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