Lactose Free Classic Fougasse
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 salt, then gets pressed into that iconic leaf shape with dramatic slashes that crisp up beautifully in a hot oven. Because the entire recipe relies on pantry staples and good olive oil rather than any butter or dairy, it's naturally free of lactose without any substitutions or workarounds needed. A finishing brush of extra-virgin olive oil and a scatter of flaky sea salt give the crust a glossy, savory bite that's genuinely hard to resist. The optional rosemary takes it somewhere herbaceous and aromatic — perfect torn alongside a bowl of soup or served as part of a spread. That hollow tap on the underside when it comes out of the oven is one of the most satisfying sounds in home baking.
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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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