Mustard 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 shaped into that iconic leaf pattern with its signature slashes pulled open before baking. The result is a deeply golden, crispy-edged loaf with a tender, chewy interior that practically begs to be torn apart at the table. A finishing brush of olive oil and a scatter of flaky salt give it that bakery-quality sheen, and a little fresh rosemary takes the aroma somewhere truly special. For anyone navigating condiment-heavy spreads and dips at gatherings, this is a naturally safe centerpiece — every ingredient is straightforward, with zero hidden seasonings or spice blends to second-guess. It pairs beautifully with olive oil for dipping, a simple soup, or a cheese board, and the open, lacy structure means every piece has plenty of that irresistible crust.

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!