Pescatarian Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few things in the bread world are as visually striking as a freshly baked fougasse — that gorgeous leaf-shaped loaf with its open, lacy cuts that crisp up beautifully in a screaming-hot oven. The dough itself is straightforward: yeast, flour, olive oil, and sea salt come together into something that smells incredible from the moment it starts rising. A generous brush of extra-virgin olive oil before baking gives the crust a rich, golden sheen, while flaky sea salt and optional fresh rosemary push it firmly into "I made this for a dinner party" territory. This is the kind of bread that tears apart at the table in the best possible way, with a crackling exterior and a soft, airy crumb underneath. Since the entire recipe is built on pantry staples and plant-based ingredients, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Serve it alongside a bowl of good olive oil for dipping, or pair it with a seafood stew to soak up every last drop of broth. It's rustic, it's impressive, and it's genuinely hard to stop eating.

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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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