Low Histamine Classic Fougasse
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Learn more →Ingredients
6 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 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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