Pregnancy Friendly Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

This Provençal flatbread is one of those breads that looks impressive but comes together with a handful of wholesome, straightforward ingredients — exactly the kind of kitchen project that feels rewarding without being exhausting. The dough is built from flour, olive oil, sea salt, and yeast, so there's nothing hidden or questionable in the mix, which matters a lot when you're being more careful about what goes into your body. That signature leaf shape with its open slashes isn't just beautiful — it creates extra crispy edges and a tender, chewy interior that makes tearing off a piece genuinely satisfying. A brush of good olive oil and a scatter of flaky salt before baking give the crust a savory, golden finish that smells incredible coming out of the oven. Fresh rosemary is optional but highly recommended if you have it on hand — it adds an herby warmth that pairs perfectly with the olive oil base. This is the kind of bread that works alongside a simple soup, a cheese board, or honestly just on its own while it's still warm.

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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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