This Provençal flatbread is one of those breads that looks impressive but comes together with a short list of pantry staples — yeast, flour, olive oil, and a little sea salt. The leaf-shaped slashes aren't just decorative; they create extra crispy edges and a gorgeous open crumb that makes tearing into it genuinely satisfying. For anyone managing iodine intake, bread can be a surprisingly tricky category, since many commercial loaves rely on iodized salt or dairy-based additives. This recipe sidesteps those concerns entirely by using fine sea salt in the dough and flaky sea salt on top — neither of which is iodized — and there's no milk, butter, or eggs anywhere in the formula. The olive oil does all the work of keeping the crumb tender and the crust richly flavored. A sprinkle of fresh rosemary on top is optional but highly recommended if you want that herby, bakery-style aroma filling your kitchen. Serve it warm alongside soup, a simple salad, or just tear off a piece straight from the rack — it needs nothing else.
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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.
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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