Red Meat Allergy Friendly Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

Red Meat Allergy Friendly Classic Fougasse

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 slashes pulled open to create a beautifully crisp, airy crust. A final brush of olive oil and a scatter of flaky salt — with optional rosemary — gives it that rustic, fragrant finish straight out of a French bakery. Since the entire recipe is built around pantry staples and contains absolutely no red meat or hidden animal-derived additives, it's a completely worry-free bake from start to finish. The high oven temperature locks in a deep golden color and a hollow, crackling crust that makes tearing into it genuinely satisfying. It's the kind of bread that disappears fast at a dinner table, whether you're serving it alongside a bowl of soup, a cheese board, or just a good dipping oil.

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Ingredients

6 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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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