Crispy Herb Fougasse
A 25-minute baked flatbread inspired by Provençal fougasse—stretchy, dimpled, and brushed with herbed olive oil. No yeast rising required; uses store-bought dough for weeknight ease.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 lb pizza dough (thawed if frozen, room temperature)
- 4 tbsp olive oil, divided
- 1 tbsp fresh herbs (rosemary, thyme, or Italian seasoning)
- 2 cloves garlic, minced
- 1 tsp fleur de sel or coarse sea salt
- ¼ tsp red pepper flakes (optional)
- ½ lemon lemon (zested)
Instructions
- 1
Preheat oven to 450°F. Line a large sheet pan with parchment paper.
- 2
Stretch dough on the pan into a thin 12×8-inch rectangle. Use your fingers to dimple the surface all over.
- 3
Whisk together 3 tbsp olive oil, herbs, minced garlic, red pepper flakes, and lemon zest in a small bowl.
- 4
Brush herb oil evenly over the dough. Sprinkle with coarse salt. Slash 3–4 diagonal cuts into the bread without cutting all the way through.
- 5
Bake until edges are deep golden and center springs back when poked, 12–15 minutes. Surface should look crispy and puffed.
- 6
Drizzle with remaining 1 tbsp olive oil. Cool 2 minutes, then tear into pieces and serve warm.
Tools you’ll need
- sheet pan (18×13-inch)
- parchment paper
- small bowl
- whisk
- oven
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