Xanthan Gum Free Classic Fougasse

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.5

(20)

This Provençal flatbread is one of those showstopper bakes that looks far more impressive than the effort involved — a golden, leaf-shaped loaf with crisp edges, a tender crumb, and the faint perfume of rosemary and good olive oil. The ingredient list is refreshingly short: flour, yeast, olive oil, salt, and water, with nothing added to prop up the texture or structure. That's exactly what makes it such a natural fit for anyone avoiding gums and binders — the gluten network built through kneading does all the work on its own, no additives required. The dough comes together quickly, rises beautifully, and bakes at high heat into something with real crunch on the outside and a chewy, airy interior. Those dramatic slashes aren't just decorative; they help the bread bake evenly and give you those irresistible crispy edges all the way through. Tear it warm alongside a bowl of soup, pile it onto a cheese board, or just eat it straight off the rack with a drizzle of olive oil — it holds up every time.

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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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