Pistachio Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few breads are as visually stunning as fougasse, the Provençal flatbread shaped to resemble a leaf with its signature slashed openings and golden, crackling crust. This version is built on a short list of pantry staples — flour, yeast, olive oil, and sea salt — so there's nothing hidden in the ingredient list to worry about. The dough comes together with a simple knead, a single rise, and a hot oven, making it far more approachable than it looks. A finishing brush of olive oil and a scatter of flaky salt give the crust that irresistible sheen, and a little fresh rosemary adds an herby, aromatic note if you're feeling it. Because every component here is straightforward and whole, this is a fantastic choice when you need to bake confidently for someone with tree nut sensitivities — no specialty swaps required. Tear it warm straight from the pan and serve it alongside soups, dips, or a good cheese board for maximum effect.

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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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