Legume Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few breads are as visually stunning as a well-made fougasse, with its leaf-shaped silhouette and dramatic slashes that crisp up beautifully in a hot oven. This Provençal flatbread comes together with just flour, yeast, olive oil, and sea salt — a clean, simple lineup that naturally contains no legumes whatsoever, no chickpea flour, no lentil-based additives, nothing to second-guess. The dough is kneaded until smooth and springy, then given a proper rise before being stretched into that iconic shape and scored with deep, branching cuts that let heat circulate and create those irresistible crunchy edges. A final brush of good olive oil and a scatter of flaky salt before baking means every torn piece delivers a satisfying contrast of crisp crust and chewy interior. Optional fresh rosemary adds a fragrant, herby note that makes the whole kitchen smell incredible as it bakes. It's the kind of bread that disappears fast at the table — pull it apart while it's still warm and don't be surprised when everyone reaches for a second piece.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!