Gelatin 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 impressive on the table but is genuinely approachable to make at home. The dough comes together with just flour, olive oil, yeast, and salt — nothing hidden, nothing complicated — and the signature leaf-shaped slashes give it that rustic, bakery-worthy look that makes people reach for a piece before it even cools. Because the entire recipe is built on pantry staples and fresh aromatics, there's no need to scrutinize labels or worry about unexpected additives that can sneak into store-bought breads. The olive oil keeps the crumb tender while the high oven heat drives the crust to a deep, crackling golden brown. A finishing scatter of flaky sea salt and fresh rosemary pushes the aroma over the edge — your kitchen will smell like a French boulangerie. Tear it warm alongside a bowl of soup, a cheese board, or honestly just a good dipping oil, and it disappears fast.

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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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