Ginger 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. The dough comes together with just flour, yeast, olive oil, and sea salt, then gets pressed into that iconic leaf shape with dramatic slashes that open up into a beautifully crisp, airy crust. A final brush of olive oil and a scatter of flaky salt before baking gives the surface a gorgeous golden sheen with just the right amount of crunch. Optional fresh rosemary adds an herby, aromatic note that makes the whole kitchen smell incredible. For anyone navigating a sensitivity to ginger, breads like this can sometimes be a minefield — spiced loaves and artisan blends at the bakery counter often sneak it in — but every single ingredient here is straightforward and easy to verify. Tear it warm from the oven and serve it alongside soups, dips, or a simple cheese board, and it will disappear faster than you expect.

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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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