High Fructose Corn Syrup Free Classic Fougasse
This Provençal flatbread is one of those breads that looks impressive but comes together with a handful of pantry staples you likely already have on hand. The dough is built from flour, olive oil, sea salt, yeast, and a touch of sugar — nothing more — so you know exactly what's going into every bite. That matters more than people realize, because many store-bought artisan breads and packaged flatbreads quietly contain high fructose corn syrup as a softener or shelf-life extender. Making it yourself completely sidesteps that concern. The signature leaf shape, with its dramatic slashes pulled open before baking, gives the crust an incredible crackle and maximizes the golden, olive-oil-kissed edges that are honestly the best part. A finish of flaky sea salt and fresh rosemary takes it somewhere rustic and aromatic. Tear it warm alongside soup, a cheese board, or just a good dipping oil — it disappears fast either way.
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Learn more →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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