Dairy 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 — all open lacework cuts, crackly crust, and a golden, olive-oil-kissed surface that practically begs to be torn apart at the table. The entire recipe is built on pantry staples like flour, yeast, and extra-virgin olive oil, with no butter, milk, or cheese anywhere in sight, making it a genuinely satisfying option for anyone avoiding dairy without having to swap or substitute a single thing. The dough comes together with a good knead and a simple rise, then gets shaped into that iconic leaf silhouette before hitting a screaming-hot oven. A finishing brush of olive oil and a scatter of flaky salt give the crust its signature richness and crunch — proof that dairy-free baking doesn't mean sacrificing depth of flavor. Optional fresh rosemary adds an herby, aromatic note that makes the whole kitchen smell incredible while it bakes. Serve it warm alongside soups, dips, or a simple salad, or just tear into it straight off the rack — no one will be waiting long 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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