In Provence, pompe à l’huile is an emblematic part of the Christmas table. This soft olive-oil bread, delicately scented with orange blossom water and lemon, traditionally forms part of the thirteen desserts served after the Provençal Christmas Eve supper.
Une spécialité provençale parfumée à l’huile d’olive, à la fleur d’oranger et au citron, traditionnellement servie parmi les treize desserts de Noël.
Ingredients
25 g Fresh yeast
1 piece Lemon zest
500 g Flour
250 ml Orange blossom water
80 g Granulated sugar
250 ml Olive oil
10 g Salt
Preparation
1
Prepare the yeast and lemon
5 minDissolve the yeast in a glass of lukewarm water. Finely grate the lemon zest and set it aside.
2
Mix the dough
5 minCombine the flour with the dissolved yeast, orange blossom water, sugar, salt and lemon zest. Mix until the ingredients begin to form a dough.
3
Knead with the olive oil
10 minKnead the dough by hand for 5 to 10 minutes, slowly incorporating the olive oil. If necessary, add a small amount of water until the dough becomes soft and supple.
4
Let the dough rise
3 hShape the dough into a ball and place it in a bowl. Cover with a clean cloth and leave to rise at room temperature for 3 hours.
5
Shape the pompe à l’huile
10 minPlace the dough on a lightly oiled baking tray and flatten it into a round approximately 1 cm thick. Make several cuts with a knife, then gently open the slits to create the traditional shape.
6
Let it rise again
1 hCover the shaped dough with a clean cloth and leave it to rise for another hour.
7
Bake and finish
20 minBake at 180°C for about 20 minutes. As soon as the pompe à l’huile comes out of the oven, brush the surface with olive oil. Transfer to a rack and allow to cool before serving.
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