This Provençal flatbread is one of those showstopper bakes that looks far more impressive than the effort involved — all those leaf-vein cuts and a glossy, golden crust make it genuinely hard to resist tearing into straight from the oven. For anyone managing a nickel sensitivity, bread can be a surprisingly tricky category, since many whole grains, seeds, and enriched flours are common culprits. This recipe keeps things clean by sticking to all-purpose flour, olive oil, sea salt, and a touch of rosemary — a short, straightforward ingredient list with no hidden high-nickel additions. The dough comes together with a simple hand-knead, rises once, and bakes at high heat to develop that deeply golden, slightly crisp exterior with a chewy, airy interior. A finishing brush of olive oil and a scatter of flaky salt give it that bakery-quality finish without complicating the ingredient profile. Serve it warm alongside a simple soup or salad, or just tear off a piece and eat it as-is — it really needs nothing else.
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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.
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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