Vegetarian Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

Few things beat pulling apart a freshly baked flatbread at the table, and this Provençal classic delivers exactly that kind of rustic, shareable joy. The dough comes together with pantry staples — flour, yeast, olive oil, and sea salt — then gets shaped into that iconic leaf pattern with its signature slashes pulled open before baking. Those cuts aren't just for show; they create more crust surface area, which means more of that crackly, golden-brown exterior in every tear. A finishing brush of olive oil and a scatter of flaky salt give the top a glossy, savory finish, with optional rosemary adding a fragrant herbal note that makes the whole kitchen smell incredible. Because every ingredient here is plant-based from start to finish, there's no need to swap anything out or second-guess a label — it's naturally meat- and dairy-free without any compromise on flavor or texture. Serve it warm alongside soups, dips, or a simple salad, or honestly just eat it straight off the rack while it's still crackling.

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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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