POMPE à L'HUILE (OLIVE OIL BRIOCHE)
Pompe à l'huile is a traditional Christmas dessert from Provence, France. It's an olive oil bread that's subtly sweet, very soft, and tantalizingly aromatic with orange and anise. The bread is made in a pull-apart style that's perfect for sharing and savoring warm from the oven.
Provided by Melissa Johnson
Categories Recipes
Time 1h3m
Yield 12
Number Of Ingredients 30
Steps:
- Check out the photo gallery below the recipe to see how the dough looks at each step.
- For the sourdough version
- The night before you plan to bake, mix a 56% hydration sourdough starter weighing 250g. Knead it on the counter for 1-2 minutes, and then place it in a jar with room for tripling. Cover and leave it somewhere warm. This stiff starter can be created from a single feed of 40g 100% hydration starter, 140g bread flour, and 70g water.
- Optional for the yeast version
- Just before mixing your dough, put a portion of the recipe's water in a small bowl with the yeast and a pinch of sugar. Let the yeast dissolve and foam up.
- Both Recipes
- Mixing
- In a medium bowl (ideally with a pouring spout), measure out the water, sugar, orange blossom water, salt, and ground anise.
- While the sugar and salt begin dissolving, zest and juice the orange, straining out seeds and pulp.
- Stir a bit and then add the oil.
- In the bowl of a stand mixer, briefly whisk your flour and instant yeast - OR - add the stiff starter in chunks to your flour. If you chose to proof your yeast, you can simply pour the mixture over the flour.
- Add the orange mixture to your stand mixer bowl and begin mixing using the dough hook attachment.
- Mix 5-8 minutes, initially on low speed and then low-med. Pause once early on to scrape down the sides of the bowl. The dough should be smooth and only slightly sticky to the touch toward the end of mixing.
- If you don't have a stand mixer, mix by hand or with a spatula, and then slap and fold the dough for gluten development. Videos of this technique can be found here.
- First Rise
- Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place (ideally at temps in the low 80s) until about doubled. This was 3 1/2 hours with instant yeast, and 8 hours with sourdough.
- Shaping
- Scrape the dough onto your countertop. There's no need to flour or oil it. Divide the dough in two pieces and roll them into balls.
- Cover the dough balls with a large piece of plastic wrap (you'll reuse this) and let them rest for about 20 minutes.
- Prepare a large baking sheet with parchment paper. You can also prepare two parchment squares and bake the breads one at a time on a smaller baking sheet.
- Using a rolling pin, roll the dough balls into circles about 8 inches in diameter and 1/2 inch thick.
- Transfer the circles to the parchment paper, and make cuts in the dough as if it were pie but without reaching the center or the edges. Open the cuts a bit with your tool (spatula) or your fingers.
- Final Proof
- Cover the dough with your sheet of plastic wrap and let it rise in a warm place until puffy, almost twice as tall. This was 1 1/2 hours for instant yeast, and 4 hours for sourdough.
- Baking
- Preheat your oven to 400°F with a shelf in the center position.
- Bake the pompe à l'huile for 16-18 minutes or until the internal temp is over 200°F. If your fermentation times were long, the color of the breads may be lighter despite the interior being cooked through.
- Lightly brush the breads with olive oil to help them stay soft longer.
- Let the pompe à l'huile cool on a rack for about 20 minutes, then sprinkle powdered sugar on them if desired.
- The breads can be wrapped for storage, and softened through reheating in the microwave for 10-15 seconds.
LA POMPE A L'HUILE
Categories Bread Bake Winter House & Garden
Yield Makes two 13-inch round loaves
Number Of Ingredients 11
Steps:
- Mix the yeast with the 1/2 cup warm water and set aside.
- Sift the flour, powdered sugar, and salt into a large bowl (preferably wood). Make an indentation in the center and add the yeast mixture, melted butter, olive oil, orange flower water, and aniseeds.
- Slowly stir in 1 1/2 cups of water with a wooden spoon, then knead the dough until it is smooth and satiny, about 10 minutes, adding more water if necessary. The dough should be quite soft. Form the dough into a ball and put it back into the bowl. Cover the bowl with a cloth, and let the dough rise in a warm place for one hour.
- Meanwhile, preheat the oven to 375°F. Place parchment paper on two baking sheets. When the dough has risen, divide it in half and form two balls. Place one on each baking sheet. Flatten the balls with your hand. With a rolling pin, roll each flattened ball into a large circle about 3/4 inch thick.
- Using a pastry wheel or sharp knife and starting about an inch to one side of the center, make three diagonal cuts slanting downward. Make symmetrical cuts on the other side. Repeat this process with the other loaf. Gently spread the cuts apart with your fingers to form irregular oval opening about 2 inches wide. They will close up a bit during cooking.
- Using a pastry brush or your fingers, smear half of the egg yolk over the top of each loaf. Place one loaf in the refrigerator while baking the other. Bake each loaf on the middle rack of the preheated oven for about 30 minutes, until deep golden. Five minutes prior to the first loaf being done, remove the second from the refrigerator and let rest before baking.
- Cool the loaves on wire racks. The loaves may be eaten warm or at room temperature. To store, wrap the cooled loaves in aluminum foil. They will keep for up to 48 hours at room temperature or frozen for up to one week.
LA POMPE A L'HUILE
This Provencal brioche, made with olive oil, can be the centerpiece of any table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- In the bowl of an electric mixer fitted with the dough hook, place the salt, sugar, bread flour, yeast, candied orange peel, anise seeds, and zest. Mix ingredients on low speed until combined.
- Place the orange juice, eggs, olive oil, and orange-flower water in a 4-cup liquid measuring cup. Fill cup with warm water, measuring 2 1/2 cups. Pour this mixture over the flour mixture; mix on low speed until shiny and elastic, 4 to 5 minutes.
- Lightly oil a large bowl, and set aside. Dust a clean work surface lightly with flour; turn out the dough. Gather dough into a smooth ball, and place dough in the oiled bowl. Cover bowl with plastic; set in a warm place until doubled in size, about 2 hours.
- Lightly dust a clean work surface with flour, and lightly oil two baking pans. Turn out the dough, and divide into two equal pieces. Roll one piece into a 12-inch-diameter disk, about 1/3-inch thick. Cut three decorative slits in center of dough, and stretch each slit, enlarging it. Transfer the disk to a baking pan, cover loosely with plastic wrap, and set in a warm place to rise for 50 minutes. Repeat with remaining piece of dough.
- Heat oven to 400 degrees. Unwrap both disks. Bake bread until golden brown, 20 to 25 minutes. Transfer the bread to a wire rack to cool completely. Wrap bread in plastic, and store at room temperature up to 2 days.
More about "la pompe a lhuile recipes"
LA POMPE à HUILE (DESSERT PROVENçAL DE NOëL) (COMME à FUVEAU)
Web Apr 13, 2019 Pour 2 pompes à huile de 22 cm de diamètre, ou 1 pompe à huile de 31 cm de diamètre. Levain Liquide. 1 cuillère à soupe de Farine. 250 grammes d'Eau. 25 Centilitres/250 Millilitres. 20 grammes de Levure de Boulanger Déshydratée. ou sinon 40 grammes de Levure de Boulanger Fraiche humide.
From cuisinedaubery.com
From cuisinedaubery.com
POMPE à L'HUILE - PROVENçAL PASTRY RECIPE FROM GOURMETPEDIA
Web Combine 200 g (7 oz.) flour with the yeast dissolved in warm water. Let rise in a warm place. Knead this mixture with the remaining flour, oil and orange flower water.
From gourmetpedia.net
From gourmetpedia.net
LA POMPE À L'HUILE: PROVENçAL OLIVE OIL BRIOCHE STORY - LE CHEF'S …
Web First, grate the orange skin and press the juice. Set aside. In a medium sized bowl, mix together the dry yeast, 3 tbsps. of warm water as well as 2 tbsps. of flour.
From lechefswife.com
From lechefswife.com
RECIPE FOR POMPE à L'HUILE - PROVENCE
Web Recipes. Combine the flour, yeast dissolved in a little warm water, salt and sugar. Then add the oil, orange blossom water, 25 cl of water and the lemon zest.
From provence.guideweb.com
From provence.guideweb.com
LA POMPE à HUILE RECIPE | EAT YOUR BOOKS
Web Save this La pompe à huile recipe and more from Observer Food Monthly Magazine, November 24, 2019: Special Edition: 20 Best Christmas Baking Recipes to your own online collection at EatYourBooks.com ... La pompe à huile from Observer Food Monthly Magazine, November 24, 2019: Special Edition: 20 Best Christmas Baking Recipes …
From eatyourbooks.com
From eatyourbooks.com
SWEET OLIVE OIL BREAD (POMPE à L'HUILE) | SAVEUR
Web Step 2. Add remaining 2 1⁄4 cups flour, 3⁄4 cup of the oil, and salt to the poolish and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and ...
From saveur.com
From saveur.com
FRENCH TRADITIONAL CHRISTMAS RECIPE: "LA POMPE à HUILE," …
Web Experiencing the magic of a Provencal Christmas is incomplete without indulging in the 'pompe à huile' - a typical brioche of the region made with olive oil and orange blossom water, which is part of the tradition of the 13 Christmas desserts in Provence. This custom has survived for centuries. The 13 desserts of Chris
From laugusteprovence.com
From laugusteprovence.com
PROVENCAL CHRISTMAS BREAD OR LA POMPE à L'HUILE - SOFABFOOD
Web Nov 29, 2016 Ingredients. 2 1/4 tsp active dry yeast 1/4 cup granulated sugar 2 tbsp honey 3 3/4 cups all-purpose flour, divided 2 tsp salt 3/4 cup olive oil (plus more for greasing bowl)
From sofabfood.com
From sofabfood.com
POMPE à L’HUILE – OLIVE OIL BRIOCHE – SWEET THOUGHT
Web Mar 7, 2021 In a small bowl stir together 25g of liquid starter, 50g of flour and 25g of filtered water. Cover the bowl with plastic wrap and keep at room temperature for 12 hours. Discard half of the mixture. Add in and stir thoroughly: 50g of flour and 25g of filtered water. Cover and keep at room temperature for 12 hours.
From sweetthought.ca
From sweetthought.ca
POMPE À L’HUILE | RECIPE | CUISINE FIEND
Web Nov 24, 2021 5. Increase the speed in the mixer to medium and mix for 10 minutes. If kneading by hand, apply the slap and fold technique. When the dough is smooth, shiny and not sticky, place it in lightly oiled bowl and leave, covered, in a warm place until doubled in volume, about 3 1 ⁄ 2 hours. 6.
From cuisinefiend.com
From cuisinefiend.com
EASY PROVENCAL POMPE A L'HUILE RECIPE - THE GOOD LIFE FRANCE
Web Pompe a’huile recipe. Mix the yeast, 200g (1 1/4 cup) of flour and a glass of water and leave to rise for 45 minutes. Add the olive oil, the remaining flour, the lemon and orange zest, salt and sugar. Mix gently and let rise for three hours. Roll out the dough to a round shape and let rise for 1 hour.
From thegoodlifefrance.com
From thegoodlifefrance.com
LA POMPE à L’HUILE - LIFE'S A FEAST BY JAMIE SCHLER
Web Nov 29, 2023 Measure out the sugar; remove 1 teaspoon of the sugar and place it with the yeast in a small bowl. Add the warm water and let the yeast activate for 15 minutes until a thick head of foam forms. Place the flour in a large mixing bowl with the salt, the orange zest, and the rest of the sugar.
From jamieschler.substack.com
From jamieschler.substack.com
WHY PROVENCE’S POMPE à L’HUILE MEANS CHRISTMAS TO ME – PLUS THE RECIPE
Web Dec 28, 2020 Pompe à l’huile – an olive oil flatbread, which takes its name from ‘oil pump’. Photograph: Rosa Jackson. On our return from church, the cloth is whipped away to reveal 13 desserts.
From theguardian.com
From theguardian.com
POMPE à L'HUILE | TRADITIONAL SWEET BREAD FROM PROVENCE, FRANCE
Web Pompe à l'huile is an old, traditional cake or a dessert bread with a base of olive oil originating from the French region of Provence. It is typically flavored with orange-blossom water and lemon zest. The cake is characterized by its intricate decorations resembling leaves and stars. Pompe à l'huile is prepared on every Christmas Eve, and ...
From tasteatlas.com
From tasteatlas.com
LA POMPE à HUILE BREAD FROM CAROLINE CRAIG - THE GUARDIAN
Web Nov 25, 2019 First prepare the starter: crumble (or add) the yeast into a bowl containing 4-5 tablespoons of tepid water, 50g of the flour and 1 teaspoon of the sugar.
From theguardian.com
From theguardian.com
RECIPE OF THE POMPE à L'HUILE | AVIGNON ET PROVENCE
Web Dilute the yeast in warm water with ½ tsp sugar and let stand 15 minutes. Put the flour and sugar in another bowl. Add oil, orange flower water, the zests and mix together. Add the yeast. Knead well. Roll the dough into a ball, put it into a bowl covered by a dish cloth and let it rise for 6 hours in a warm place. Preheat the oven at 180°C ...
From avignon-et-provence.com
From avignon-et-provence.com
POMPE à L'HUILE, RECETTE PROVENçALE | LE BLOG CUISINE DE SAMAR
Web Dec 14, 2023 La pompe à l’huile de Provence est généralement composée d’oeuf, d’huile d’olive et de sucre, sans oublier la fleur d’oranger. On commence par préparer un levain à base de levure, farine et eau tiède. On mélange ensuite les autres ingrédients auxquels on incorpore le levain. La pâte va lever et doubler de volume une ...
From mesinspirationsculinaires.com
From mesinspirationsculinaires.com
FOUGASSE (LA POMPE à L’HUILE) – BLUE BOWL BREADS
Web Jan 2, 2017 This particular Fougasse is called la pompe à l’huile which means the oil pump (and refers to the olive oil in the recipe). ... a sweet bread. In Brazil, pão sovado is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and surrounding regions, that is halfway between fougasse and bolillo (in ...
From bluebowlbreads.com
From bluebowlbreads.com
POMPE à HUILE : LA RECETTE FACILE - JOURNAL DES FEMMES CUISINER
Web Préparation. 1 Préparer le levain : Diluer la levure dans un grand verre d'eau chaude. 2 Pétrir 250 g de farine avec la préparation précédente. 3 Laisser reposer 1h30. 4 Ajouter le sucre, l'huile d'olive et le zeste d'orange coupé très finement. 5 Etaler sur une plaque de cuisson et laisser reposer 30 minutes.
From cuisine.journaldesfemmes.fr
From cuisine.journaldesfemmes.fr
LA POMPE à L'HUILE: PROVENçAL OLIVE OIL BRIOCHE - LE CHEF'S WIFE
Web Dec 18, 2021 First, grate the orange skin and press the juice. Set aside. In a medium sized bowl, mix together the dry yeast, 3 tbsps of warm water (not boiling but definitely warm so that the yeast wakes up!) as well as 2 tbsps of flour. Mix together and make into a …
From lechefswife.com
From lechefswife.com
You'll also love