Lupin Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few breads are as visually striking as fougasse — that gorgeous, leaf-shaped flatbread with its signature slashed openings that crisp up beautifully in a hot oven. This version is built on a short, clean ingredient list: yeast, all-purpose flour, olive oil, sea salt, and optional fresh rosemary. For anyone navigating lupin sensitivities, that simplicity is genuinely reassuring, since lupin flour is increasingly used as a protein-boosting substitute in artisan and specialty breads — but there is none of that here. The dough comes together with a straightforward knead, a single rise, and a confident stretch into that iconic leaf shape before the slashes are pulled open and the whole thing goes into a blazing 450°F oven. What comes out is deeply golden, crackly at the edges, and tender in the thicker parts — the kind of bread that disappears fast at a table. A brush of olive oil and a scatter of flaky salt before baking give it that bakery-worthy finish without any complicated toppings or specialty ingredients. Tear it warm and serve it alongside soup, a cheese board, or honestly just on its own.

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!