20-Min Herbed Fougasse Provençale
Store-bought pizza dough transforms into a crispy, herb-studded lattice bread in 20 minutes. Rosemary, thyme, and garlic infuse every tear — perfect for dipping or serving alongside soup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 14g
Ingredients
- 1 lb store-bought pizza dough (room temperature)
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1.5 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- ¾ tsp sea salt
- ½ tsp cracked black pepper
- ½ tsp fleur de sel (for finishing)
Instructions
- 1
Preheat oven to 425°F. Mix olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl.
- 2
Roll pizza dough into a thin oval (about 14 × 8 inches) on parchment paper.
- 3
Using a sharp knife, cut a lattice pattern into the dough: make slanted cuts spaced 1.5 inches apart, then crisscross with opposite slants — do not cut all the way through.
- 4
Brush herb oil evenly over the dough, coating both the flat surface and the lattice cuts.
- 5
Slide onto a baking sheet. Bake 12–14 minutes until golden brown and edges curl slightly.
- 6
Remove from oven, sprinkle with fleur de sel, and cool 2 minutes before tearing and serving.
Tools you’ll need
- oven
- parchment paper
- baking sheet
- small bowl
- sharp knife
- pastry brush
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