Macadamia Free 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 involved. The dough comes together with just flour, yeast, olive oil, and sea salt, then gets pressed into that iconic leaf shape with dramatic slashes that open up into a beautifully crisp, golden crust. A final brush of olive oil and a scatter of flaky salt before baking gives every torn piece that irresistible savory finish — fresh rosemary takes it even further if you have it on hand. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden nut additions that sometimes sneak into artisan-style breads from bakeries or grocery stores. The high oven temperature creates a crust that shatters slightly at the edges while staying chewy and tender in the thicker parts, which makes tearing into it fresh from the rack genuinely satisfying. It pairs beautifully with soups, cheese boards, or a simple bowl of good olive oil for dipping. Once you've made fougasse at home, it's hard to go back to anything else.

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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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