Pecan 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 slashed openings before hitting a blazing hot oven. 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-worthy sheen, while optional fresh rosemary adds an herby, aromatic note that makes the whole kitchen smell incredible. Because this recipe is built entirely from pantry staples and fresh aromatics, there are absolutely no tree nuts involved at any stage — no risk of hidden ingredients, no label-reading required. It's the kind of bread that pairs beautifully with soups, cheese boards, or a simple bowl of good olive oil for dipping. Once you pull it from the oven and hear that hollow tap on the bottom, you'll understand why this French classic has never gone out of style.

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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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