GERD Friendly Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

This Provençal flatbread is one of those bakes that looks impressive but comes together with a short, manageable ingredient list — just flour, yeast, olive oil, salt, and a little sugar to get the yeast going. For anyone managing acid reflux, bread can actually be a safe and satisfying staple, and this one keeps things simple by skipping tomatoes, garlic, onion, and heavy cheeses that so often sneak into flavored breads and trigger discomfort. The olive oil here does double duty, enriching the dough and giving the crust a gorgeous golden finish without any acidic or fatty overload. A light scatter of flaky salt and optional fresh rosemary on top adds just enough flavor interest without pushing into territory that tends to aggravate symptoms. The signature leaf-shaped cuts aren't just decorative — they create extra crispy edges and make the whole loaf easy to tear apart at the table. It's rustic, fragrant, and deeply satisfying straight from the oven, and it pairs beautifully with soups, mild dips, or just a drizzle of extra olive oil on the side.

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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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