Oats 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 slashes pulled open to create its signature lacy silhouette. A final brush of good olive oil and a scatter of flaky salt before baking gives the crust a gorgeous, glossy crunch that makes it nearly impossible to stop tearing pieces off. Optional fresh rosemary adds an herby, aromatic note that pairs beautifully with the golden, chewy crumb underneath. For anyone navigating an oat sensitivity, this recipe is genuinely straightforward — every single ingredient is naturally free of oats, and there are no hidden grains or thickeners to second-guess. No oat flour, no rolled oats, no ambiguous pantry additions — just clean, simple bread-baking at its most satisfying. Serve it warm alongside soups, dips, or a cheese board, and watch it disappear before it even has a chance to cool completely.

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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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