Pork 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, crisp-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 — with optional rosemary for a fragrant herbal note — give it that rustic bakery quality you'd expect from a French countryside kitchen. Because this recipe is built entirely on pantry staples and plant-based fats, there's nothing to swap or second-guess — every single ingredient is naturally free of pork and pork-derived products. It's a fantastic centerpiece for a mezze spread, a soup dipper, or honestly just eaten warm on its own.

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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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