Pompe à l'huile de Noël

Name: Pompe à l'huile de Noël
Total time: 180 min
Yield: Serves 8
Cuisine: Provence
Ingredients: 500 g (18 oz) pastry flour (French T45); 10 g (⅓ oz) fresh yeast; 150 ml (⅔ cup) good virgin olive oil; 100 g (½ cup) sugar; 100 ml (scant ½ cup) orange blossom water; 100 ml (scant ½ cup) lukewarm water; 1 strip of orange zest; Zest of 1 lemon; 1 pinch salt; 1 egg yolk

Provençal olive oil Christmas flatbread

⏱ 180 minServes 8Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

500 g (18 oz)pastry flour (French T45)
10 gyeast
150 ml (⅔ cup)good virgin olive oil
100 g (3½ oz)sugar
100 ml (½ cup)orange blossom water
100 ml (½ cup)warm water
1orange zest
1lemon zest
1 pinchsalt
1egg yolk

500 g (18 oz) pastry flour (French T45)
10 g yeast
150 ml (⅔ cup) good virgin olive oil
100 g (3½ oz) sugar
100 ml (½ cup) orange blossom water
100 ml (½ cup) warm water
1 orange zest
1 lemon zest
1 pinch salt
1 egg yolk

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Dissolve the yeast in the warm water.Making it from scratch? See bread & sourdough — rises 2 to 12 h
Mix the flour, sugar, salt and zests.
Add the olive oil, orange blossom water and yeast mixture.
Knead for 10 minutes until supple.
Let rise for 2 hours.
Press into a disk 2 cm (¾ in) thick on a lined baking sheet.
Make 7 cuts in a star pattern without cutting all the way through.
Let rise for 45 minutes.
Brush with egg yolk.
Bake for 25 minutes at 180°C (350°F).
Tradition: one of the 13 Christmas desserts of Provence, torn by hand (never cut with a knife).
Serve with vin cuit (Provençal cooked wine).