Hazelnut 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 it actually demands. The dough comes together with just flour, yeast, olive oil, and sea salt — a clean, straightforward lineup with zero hidden surprises. That matters a lot when you're navigating tree nut allergies, since bakery breads and specialty loaves can carry real cross-contamination risk from shared equipment or undisclosed add-ins. Here, every ingredient is right in front of you, and none of them come anywhere near a hazelnut. The signature leaf shape, with its slashed veins pulled open before baking, gives the crust an incredible crunch-to-chew ratio that you simply can't replicate with a standard loaf. A brush of olive oil and a scatter of flaky sea salt before it goes into a blazing hot oven brings out a deep golden color and a savory, slightly crispy exterior. Tear it warm straight from the rack and it's genuinely hard to stop 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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