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Indulge in La Pompe à l'huile, a Provençal olive oil brioche infused with orange blossom, traditionally enjoyed during Christmas in Provence. This recipe guides you through creating this delicacy at home, from preparing the yeast ball to baking to perfection. Serve this flatbread as part of the festive Les Treize Desserts or with a warm beverage.
Total time345 min
Ingredients9
Serving size6
Calories280
Mixing Bowl
Rolling Pin
Knife
Cookie Sheet
Slotted Spoon
Pastry Brush
Oven
500 cups and 2 tbsps)
12 g of active dry yeast (2 ¾ tsp)
150 cups )
2 pinches of table salt
8 tbsps of olive oil
3 tbsps of orange blossom water (this is a key ingredient that can be difficult to find in the US - you can order it off of Amazon using this link)
zest of one large orange