This Provençal flatbread is one of those showstopper bakes that looks far more impressive than the effort it actually demands. The dough comes together with just all-purpose flour, olive oil, yeast, and salt — a clean, straightforward lineup that naturally sidesteps any grain concerns without requiring specialty substitutes. Those dramatic leaf-shaped cuts aren't just for looks; they create extra crispy edges and a beautifully open crumb that soaks up every drop of olive oil brushed on before baking. A scatter of flaky sea salt and fresh rosemary over the top pushes it firmly into "I made this from scratch" territory. It tears apart at the table in the most satisfying way, making it perfect for sharing alongside soups, salads, or a simple cheese board. The whole process is approachable even for newer bread bakers, and the result — deeply golden, fragrant, and chewy in all the right places — is genuinely hard to beat.
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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.
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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