Emulsifier 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 those leaf-vein slashes and a crackly, golden crust make it genuinely hard to stop tearing pieces off. The dough comes together with just flour, yeast, water, olive oil, and sea salt, so every ingredient is exactly what it says on the label with zero hidden additives. For anyone navigating emulsifier-free eating, commercial bread is often a minefield of lecithins, mono- and diglycerides, and other stabilizers that sneak into even the most innocent-looking loaves. Baking from scratch here completely sidesteps that problem, because nothing in this recipe needs a synthetic emulsifier to hold it together — the gluten network and olive oil do all the work naturally. A finish of flaky salt and fresh rosemary (if you choose to use it) adds a fragrant, herby note that makes the whole kitchen smell like a French bakery. Serve it warm alongside soups, dips, or a simple cheese board and watch it disappear before it has a chance to cool down.

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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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