Low Fiber Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

This Provençal flatbread is one of those showstopper bakes that looks far more impressive than the effort it actually demands. The dough comes together with just a handful of pantry staples — white flour, olive oil, yeast, and salt — making it a naturally low-fiber option that skips the seeds, whole grains, and fibrous add-ins that can be tricky for sensitive digestive systems. The leaf-shaped slashes aren't just decorative; they create a thin, crispy crust with a tender, airy interior that tears apart beautifully at the table. A brush of olive oil and a scatter of flaky salt before baking give it that glossy, bakery-worthy finish without any complicated toppings. If you're keeping rosemary out of the picture for digestive reasons, it's simply listed as optional and the bread is completely satisfying without it. This is the kind of bread that makes a simple bowl of broth or a plate of mild proteins feel like a proper meal.

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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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