Nutmeg Free Classic Fougasse
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 form with slashes pulled open to create the signature airy, crispy-edged texture. A final brush of good olive oil and a scatter of flaky salt before baking gives the crust a gorgeous golden sheen and a satisfying crunch with every tear. The optional rosemary adds a fragrant, herby note that makes the whole kitchen smell incredible. Because the ingredient list is so clean and straightforward, there's nothing hidden to worry about — every component is exactly what it says it is. This is the kind of bread that disappears fast at a dinner table, whether you're serving it alongside soup, a cheese board, or just a drizzle of extra olive oil for dipping.
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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.
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