Fructose Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

This Provençal flatbread is one of those breads that looks impossibly impressive but comes together with a handful of pantry staples and a little patience. The dough is built from flour, olive oil, sea salt, yeast, and just a touch of sugar — nothing hidden, nothing complicated — which makes it a genuinely safe choice when you're navigating fructose concerns and need to know exactly what's going in. That small amount of granulated sugar is there purely to activate the yeast and gets consumed during fermentation, so the finished loaf stays low in free fructose. The leaf-shaped cuts aren't just decorative either; they create extra crispy edges and a gorgeous open crumb that's perfect for tearing straight from the pan. A brush of good olive oil and a scatter of flaky salt before baking give the crust a richness that tastes far more indulgent than the ingredient list suggests. Finish it with a little fresh rosemary if you have it on hand, and the whole kitchen will smell like a French bakery. Serve it warm alongside soup, a simple salad, or honestly just on its own — it needs nothing else.

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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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