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Ghost Fougasse

Ghost Fougasse




8 Servings


2 Hours 15 Minutes


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  • 1 cup water, warm to touch
  • 1 teaspoon Fleischmann's Dry Active Yeast
  • 3 tablespoons extra virgin olive oil, divided
  • 2 1/2 cups all purpose flour
  • 2 teaspoons Herbs de Provence
  • 1 1/2 teaspoons kosher salt
  • Flaked salt, to finish



  1. In a large mixing bowl add water & yeast. Let stand for 5 minutes to allow the yeast to activate.
  2. Add 1 tablespoon olive oil, flour, herbs & salt. Stir until a wet dough comes together.
  3. Cover & let rise for 2 hours, folding & rotating the dough every 30 minutes.
  4. Preheat oven to 425(f) degrees & line two baking sheets with parchment paper.
  5. Divide dough into 8 equal portions. Roll out each piece on a lightly floured surface into a ½ inch thick oval “face” shape.
  6. Transfer flatbread to prepared baking sheets. Cut out 3 slits on each flatbread to create the ghost face & stretch the holes slightly to create gaps in the bread.
  7. Brush generously with remaining olive oil & sprinkle with flaked salt. Bake until golden, about 12 to 15 minutes. Brush with additional olive oil if desired & enjoy!


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