📝 About This Recipe
A cornerstone of the 'Thirteen Desserts' of a traditional Provençal Christmas, the Pompe à l’Huile is a fragrant, olive oil-based sweet bread that captures the essence of the Mediterranean. Unlike buttery brioche, this loaf relies on high-quality extra virgin olive oil and orange blossom water to create a tender, aromatic crumb that is both rustic and refined. Its distinctive slashed design is not just for beauty; it allows the bread to be easily torn by hand, honoring the tradition that breaking the bread brings good luck for the coming year.
🥗 Ingredients
The Yeast Starter (Le Levain)
- 100 grams All-purpose flour or T55 French flour (sifted)
- 60 ml Warm water (approx. 105°F/40°C)
- 7 grams Active dry yeast (one standard packet)
Main Dough
- 400 grams All-purpose flour or T55 French flour (plus extra for dusting)
- 100 grams Granulated sugar
- 1 teaspoon Fine sea salt
- 120 ml Extra virgin olive oil (use a high-quality, fruity oil)
- 3 tablespoons Orange blossom water (pure essence)
- 1 tablespoon Orange zest (from one large organic orange)
- 60-80 ml Warm water (adjust based on dough consistency)
- 1 teaspoon Anise seeds (optional, for traditional flavor)
Finishing Touch
- 2 tablespoons Extra virgin olive oil (for brushing after baking)
- 1 tablespoon Granulated sugar (for sprinkling)
👨🍳 Instructions
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1
Prepare the yeast starter by mixing 100g of flour, 60ml of warm water, and the yeast in a small bowl. Stir until a soft ball forms, cover with a damp cloth, and let it rest in a warm spot for 30-45 minutes until doubled in size.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining 400g of flour, sugar, sea salt, orange zest, and anise seeds (if using).
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3
Make a well in the center of the dry ingredients and pour in the 120ml of olive oil and the orange blossom water.
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4
Add the risen yeast starter to the bowl. Begin mixing by hand or with a dough hook on low speed.
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5
Gradually add the remaining warm water (60-80ml) one tablespoon at a time while mixing. The dough should be soft, supple, and slightly oily, but it should not stick to the sides of the bowl.
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6
Knead the dough vigorously for about 10 minutes by hand or 7 minutes by machine. The goal is a smooth, elastic texture that feels like a soft earlobe.
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7
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a draft-free warm area for 2 hours, or until it has doubled in size.
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8
Gently punch down the dough to release the air. Transfer it to a sheet of parchment paper.
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9
Roll the dough out into a large oval or circle about 1 inch (2.5cm) thick.
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10
Using a sharp knife or a dough bench scraper, cut several diagonal slashes through the dough (usually 4 to 6 cuts), then gently pull the dough apart at the cuts to create open 'windows' or a leaf-like pattern.
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11
Cover the shaped loaf with a cloth and let it rise for a final 45-60 minutes. Preheat your oven to 350°F (180°C) during this time.
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12
Bake in the center of the oven for 20-25 minutes. The bread should be beautifully golden brown but still soft to the touch.
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13
Immediately upon removing the bread from the oven, brush the entire surface generously with the remaining 2 tablespoons of olive oil while it is still piping hot.
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14
Sprinkle a light dusting of granulated sugar over the oiled surface and let it cool on a wire rack.
💡 Chef's Tips
Always use the best quality extra virgin olive oil you can find, as its flavor is the star of the dish. Never cut this bread with a knife; tradition dictates it must be broken by hand to ensure prosperity for the year ahead. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light on. Don't overbake! The bread should be golden, not dark brown, to maintain its signature tender texture. If you don't like anise, you can substitute it with vanilla bean paste or simply omit it for a cleaner citrus flavor.
🍽️ Serving Suggestions
Serve warm alongside a cup of thick hot chocolate for a decadent breakfast. Pair with a glass of sweet Vin Cuit or a Muscat de Beaumes-de-Venise for a traditional Provençal dessert. Enjoy with a selection of dried fruits, nuts, and nougat to recreate the 'Thirteen Desserts' feast. Spread a little bitter orange marmalade on a broken piece for an extra citrus kick.