Mushroom 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, olive oil, yeast, and sea salt, then gets shaped into that iconic leaf pattern with slashes pulled open to create crispy, golden edges all the way through. A final brush of olive oil and a scatter of flaky salt before baking gives the crust a gorgeous sheen and a satisfying crunch that plain sandwich bread simply cannot compete with. Optional fresh rosemary adds a fragrant, herby note that makes the whole kitchen smell incredible. For anyone navigating a mushroom-free lifestyle, this recipe is completely straightforward — every single ingredient is clean and easy to verify, with no sauces, broths, or blended seasonings that might sneak in fungal derivatives. Tear it warm straight from the rack and serve it alongside soup, a cheese board, or honestly just a good dipping oil. It's rustic, it's beautiful, and it's the kind of bread people ask you to make again immediately.

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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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