Gut Friendly Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few things satisfy quite like a freshly baked flatbread pulled straight from the oven, and this Provençal-style loaf delivers that experience with a beautifully open, lacy crumb. The signature leaf-shaped cuts aren't just for looks — they create more crust surface area, which means more of that irresistible golden crunch in every tear. Made with just a handful of simple, whole ingredients — flour, olive oil, sea salt, and yeast — there are no hidden additives, emulsifiers, or preservatives that can be rough on a sensitive digestive system. Olive oil keeps the crumb tender without weighing it down, and the straightforward fermentation from active dry yeast gives the dough a gentle, natural rise. A finishing scatter of flaky salt and fresh rosemary adds fragrance and flavor without complicating the ingredient list. This is the kind of bread that's easy to make at home and even easier to feel good about eating.

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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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