Shellfish Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few breads are as visually striking as fougasse — that gorgeous, leaf-shaped flatbread from the south of France with its signature slashes pulled open like veins in a leaf. The crust bakes up deep golden and crackly, while the inside stays soft and airy, and a finish of flaky sea salt and fresh rosemary makes every torn piece genuinely hard to put down. This is one of those recipes where the ingredient list is beautifully short — just flour, yeast, olive oil, and a handful of pantry staples — so there's nothing hidden to worry about, and every element is exactly what it says it is. For anyone navigating shellfish sensitivities, bread can sometimes feel like a minefield of unexpected add-ins, but this dough is as clean and straightforward as it gets. The shaping process is surprisingly satisfying, and pulling those cuts open before baking feels more like art than cooking. Serve it warm alongside a bowl of soup, tear it into a cheese board, or just eat it straight off the rack — it honestly needs nothing else.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!