Sunday, December 20, 2015

La Pompe à l'huile (Provence)

La Pompe à l'huile is one of the must have 13 desserts in Provence during Christmas eve . It consists of a bread dough with olive oil & orange blossom water .  Delightful frangrant soft bread that truly reflects the beautiful region of Provence . 

La Pompe à l'huile (Provence) 
Recipe adapted from L'atelier des chefs 

Ingredients : 
500 g flour
90 g powdered sugar
25 g fresh yeast 
20 ml orange blossom water 
250 g olive oil 
1 zest of an organic orange 
250 ml warm water 

Method :

1)  Disolve fresh yeast in warm water  .

2)  Mix flour & sugar . Add in olive oil , orange blossom water , orange zest & yeast mixture . Knead till smooth dough . place in a large greased bowl & cover with a clean tea towel  . Let to rise for 2 hours or until double in size . 

3)  On a clean & floured surface , take one small dough ball , roll it into a small disc & 1 cm thickness . Using knife to cut the center of the dough as shown below . Place on lined baking pan & cover . Let to rise for another 1 hour . 

4) Preheat oven to 180°C & bake for 20 mins till golden brown . Brush olive oil over the bread & enjoy . 

Linking this post to  Bake Along # 89 - Christmas Yeasted Bread  hosted by Joyce from Kitchen Flavours Zoe from Bake For Happy Kids & Lena from Frozen Wings .

Linking this post to Cook & Celebrate : Christmas 2015 event hosted by Bake For Happy Kids , Goody Foodies The Domestic Goddess Wannabe .


  1. Hi Kit,
    This looks like the kinda of bread that is perfect for snacking anytime! You are so rajin, to bake so many different kind of yeasted festive treats! :)

  2. Hi Kit,

    I bet these special Christmas breads must be extra lovely with exotic flavours :)


  3. hi kit, you'are making me aware of another new christmas bread. eh, looks like our local ham chim paeng hor? hehehe..