Eggless 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, olive oil, water, and salt — no eggs anywhere in the formula, so it's naturally free of them without any substitutions or workarounds. That simplicity is actually what makes fougasse so good: the olive oil gives the crumb a tender, slightly chewy texture while the crust bakes up crackly and deep golden. The signature leaf-shaped cuts aren't just decorative — they create more crust surface area, which means more of that irresistible crispy edge in every piece. A brush of olive oil and a scatter of flaky sea salt before baking pull the whole thing together, and a little fresh rosemary takes it somewhere truly special. Tear it warm straight from the rack and it's the kind of bread that disappears before it ever makes it to the table.

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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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