Tree Nut Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Fougasse is the kind of bread that makes people stop and stare before they even take a bite — that dramatic leaf shape with its open slashes is genuinely beautiful, and it comes together with nothing more than flour, olive oil, yeast, and salt. The dough is hand-kneaded and shaped entirely by you, so there's no mystery about what went into it, which is a real comfort when store-bought artisan breads can carry vague "processed in a facility" disclaimers. Every ingredient here is straightforward and naturally free of tree nuts, so you can tear into it without a second thought. The olive oil does double duty, enriching the dough from the inside and giving the crust that gorgeous, slightly crispy finish when it hits a hot 450°F oven. Optional fresh rosemary and flaky sea salt on top push it firmly into "impressive enough for guests" territory without adding any complexity to the process. The open cuts aren't just decorative — they create more crust surface area, which means more of that crackly, golden exterior in every piece. Serve it warm alongside soup, a cheese board, or honestly just a good dipping oil, and watch it disappear.

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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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