Spice Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

This Provençal flatbread is one of those breads that looks impossibly impressive but comes together with a short list of pantry staples. The leaf-shaped slashes aren't just decorative — they create extra crispy edges all around, so every torn piece has that satisfying crunch giving way to a soft, chewy interior. Olive oil does the heavy lifting here, lending richness and a subtle fruity depth without any heat or complexity that could be a problem for sensitive palates. The finishing touch of flaky sea salt keeps things clean and bright, and the optional rosemary is easy to leave off if you're keeping flavors truly minimal. Because the ingredient list is so straightforward — flour, yeast, olive oil, salt, water — there's nothing hidden to worry about, just honest, beautiful bread. It tears apart at the table like a dream and pairs effortlessly with soups, salads, or a simple dish of good olive oil for dipping.

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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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