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
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
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 .