Pompe à l'huile - Les carnets de Julie

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recipes.curator53.5228 days ago3 min read

Experience the quintessential taste of Provence with this traditional recipe for Pompe à l'huile, an iconic bread infused with the aromatic essence of citrus and olive oil. Perfectly capturing the flavors of Aix-en-Provence, this delicacy is not only a holiday favorite but a wonderful addition to any meal.

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Ingredients

🌾 250 g flour
🍞 10 g yeast
🍬 75 g sugar
🧂 1 pinch salt
🫒 2 tablespoons olive oil
🍊 2 oranges
💧 100 g water

Instructions

1- Prepare the Starter:

In a large mixing bowl, combine 💧 100 g of water, 🌾 250 g of flour, 🧂 1 pinch of salt, and 🍞 10 g of yeast.
Mix until a homogenous mixture is achieved. Cover with a cloth and let it rise in a warm place for 1 hour and 30 minutes.

2- Prepare the Orange Zest:

Just before the starter has finished rising, peel the 🍊 2 oranges to capture their zest and aroma. Ensure to do this at the last minute to maintain freshness.

3- Combine Ingredients:

To the risen starter, add 🍬 75 g of sugar, the zest from the 🍊 2 oranges, and 🫒 2 tablespoons of olive oil.
Mix thoroughly to ensure all ingredients are well incorporated.

4- Second Rise:

Let the dough rest and rise again for 1 hour and 30 minutes.

5- Final Rise:

Pour the mixture over 🌾 250 g of flour and let it rise for another 3 hours.

6- Shape and Bake:

Preheat your oven to 220°C (428°F).
Roll out the dough on a baking sheet. Using a sharp knife, make cuts or slashes across the dough to create its traditional pattern.
Let it rise again in a warm area for 30 minutes.
Bake in the preheated oven for 15 minutes or until golden brown.

Prep Time: 15 minutes (plus resting time of 3 hours 30 minutes)
Cook Time: 15 minutes
Total Time: 4 hours
Servings: Makes one large loaf
Equipment: Mixing bowl, sharp knife, baking sheet, oven