Seed Oil Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few breads are as dramatic and satisfying to pull apart as a well-made fougasse, with its signature leaf-shaped slashes and crackling, golden crust. The ingredient list here is refreshingly short — just flour, yeast, sea salt, and good extra-virgin olive oil — which means there's no canola, soybean, or other refined seed oil anywhere in sight. Olive oil does all the heavy lifting, lending the crumb a subtle richness and the crust a beautiful color that industrial oils simply can't match. The dough comes together with a straightforward knead and a single rise, so even if you've never shaped a fougasse before, the process is genuinely approachable. Pressing and slashing the dough into its leaf form is one of those rare baking steps that's as fun as it looks, and those open cuts bake up into irresistibly crispy edges. A final brush of olive oil and a scatter of flaky sea salt before it goes into a blazing hot oven is all the finishing it needs. Tear it warm straight from the pan and you'll understand why this Provençal flatbread has never needed anything more than the simplest, cleanest ingredients.

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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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