Walnut Free Classic Fougasse
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 sea salt, then gets shaped into that iconic leaf pattern with slashes pulled open to create a crispy, open crumb that's impossible to resist tearing apart. A final brush of olive oil and a scatter of flaky salt before baking gives the crust a gorgeous golden sheen with just the right amount of crunch. The optional rosemary adds an herby, aromatic note that makes the whole kitchen smell incredible as it bakes. Because this is a straightforward yeasted bread built entirely from pantry staples, there's no need to scan labels or worry about hidden nut additions that sometimes sneak into specialty bakery loaves. Serve it warm alongside soups, dips, or a simple cheese board and watch it disappear in minutes.
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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.
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