Provençal Herb Flatbread
A crispy, dimpled French flatbread infused with olive oil, garlic, and herbes de Provence. Rustic and fragrant, it's perfect for tearing apart at the table or serving alongside soup.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 2 cups all-purpose flour
- ¾ cup warm water
- ½ teaspoon instant yeast
- 1 teaspoon fine sea salt
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic cloves
- 1 teaspoon dried herbes de Provence
- ¼ teaspoon fleur de sel
Instructions
- 1
In a large mixing bowl, combine 2 cups all-purpose flour, 0.5 teaspoon instant yeast, and 1 teaspoon fine sea salt. Whisk them together to distribute the yeast and salt evenly throughout the flour.
- 2
Pour in 0.75 cup warm water (around 110°F — it should feel pleasantly warm on your inner wrist, not hot). Stir with a wooden spoon until a shaggy dough forms. You should see no dry flour remaining at the bottom of the bowl.
- 3
Turn the dough out onto a lightly floured work surface and knead for 8-10 minutes until it becomes smooth and elastic. The dough should spring back slowly when you poke it. If it feels sticky, dust lightly with flour; if it feels dry, wet your fingertips and incorporate a tiny bit of water.
- 4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm, draft-free spot. Let it rise for 1 to 1.5 hours until roughly doubled in size — poke it gently with your finger; the indentation should not spring back fully.
- 5
While the dough rises, prepare your garlic oil. Peel and very finely mince 3 garlic cloves. Pour 3 tablespoons extra-virgin olive oil into a small bowl, add the minced garlic and 1 teaspoon dried herbes de Provence, and stir well. Set aside to infuse.
- 6
Once the dough has risen, turn it out onto a lightly floured surface. With floured hands, gently stretch it into a rough rectangle about 12 inches long and 8 inches wide — don't overwork it, as you want to preserve the airiness of the dough.
- 7
Transfer the stretched dough to a piece of parchment paper. Using your fingertips or a chopstick, create a series of almond-shaped holes or slashes down the length of the dough, spacing them about 1.5 inches apart. These dimples are the signature of fougasse and help it bake evenly. Cover loosely with plastic wrap and let rest for 15-20 minutes while the oven preheats.
- 8
Preheat your oven to 450°F. If you have a baking stone or pizza steel, place it on the middle rack now so it heats with the oven — this will give you a crispier bottom crust.
- 9
Generously brush the entire surface of the dough with the garlic-herb oil, making sure to coat the dimples and edges. You want a rich, glossy appearance.
- 10
Carefully slide the parchment with the dough onto the preheated baking stone, or place the parchment directly on the middle oven rack. Bake for 20-25 minutes until the fougasse is deep golden brown and crispy. You'll smell a wonderful garlic and herb aroma — the edges should be darker than the center, and the bread should sound hollow when tapped on the bottom.
- 11
Remove the fougasse from the oven and immediately sprinkle 0.25 teaspoon fleur de sel across the top for a delicate finishing touch. Transfer to a wire rack and let cool for 5 minutes — this allows the crust to crisp further while keeping the interior tender.
- 12
Tear the fougasse into rustic pieces and serve warm or at room temperature. It's perfect alongside a white wine or a bowl of soup.
Tools you’ll need
- large mixing bowl
- wooden spoon
- work surface
- plastic wrap
- small bowl
- parchment paper
- fingertips or chopstick
- baking stone or pizza steel
- pastry brush
- oven
- wire cooling rack
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