Seeds 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 salt, then gets shaped into that iconic leaf silhouette with slashes pulled open to create the signature airy, crispy-edged holes. A final brush of olive oil and a scatter of flaky sea salt give the crust a gorgeous sheen and a satisfying crunch with every tear. Because the entire recipe relies on straightforward pantry staples, there are no hidden seed-based oils, seed-studded toppings, or ambiguous spice blends to navigate — just clean, honest ingredients from start to finish. The optional fresh rosemary adds a fragrant, herby note that pairs beautifully with the golden crust without introducing any seed concerns. Serve it warm alongside soups, dips, or a simple cheese board and watch it disappear before it even has a chance to cool completely.

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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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