Pompe à l'huile - Provençal pastry Recipe
Pompe à l'huile - Provençal pastry
Flavors of Provence-Alpes-Côte-d'Azur

Prep. time: 10 minutes
Rising time: More than 2 hours
Baking time:  45-60 minutes

Difficulty: Average
Chef's Note

The Provençal sweet bread known as "pompe à l'huile" is a relative of fougasse: a kind of round, flattened cake made with fine flour, good olive oil, sugar and orange flower water. Some bakers use brown sugar instead of white.

- 1 kg (2.2 lb.) flour
- 450 g (1 lb.) bread dough
- 800 g (1 lb. 12 oz.) sugar
- 150 ml (10 tbsp.) orange flower water
- 150 ml (10 tbsp.) olive oil
  1. Combine 200 g (7 oz.) flour with the yeast dissolved in warm water.
  2. Let rise in a warm place.
  3. Knead this mixture with the remaining flour, oil and orange flower water.
  4. Let the dough rise for 2 hours at a temperature above 20° C.
  5. When the dough is risen, place it on a lightly oiled baking sheet and flatten it into a fairly thick disk.
  6. Make 3 or 4 slashes in the dough. 
  7. Bake in a hot oven for 45-60 minutes, until nicely risen and golden.
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