French cuisine · Dough, Pasta & Rice

Pompe à l'Huile

Provençal olive oil bread with orange blossom water and citrus zest, baked flat and traditionally torn instead of sliced.

Ingredients · for 8 servings

• 500 g flour
• 1 packet dry yeast (7 g)
• 80 g sugar
• 130 ml olive oil
• 180 ml lukewarm water
• 3 tbsp orange blossom water
• 1 organic orange
• 1 organic lemon
• 1 tsp salt
• 1 tbsp powdered sugar

Instructions

1. Mix the flour, dry yeast, sugar and salt, finely grate the zest of the orange and lemon and add it in.
2. Work in the olive oil, water and orange blossom water and knead the dough for 8–10 min. until smooth, soft and slightly glossy.
3. Cover and let rise in a warm place for 60 min. until doubled in volume, then deflate and divide in half.
4. Press each half out on a baking sheet into a round disc about 1.5 cm thick and cut five slits in a star pattern with a knife, pulling them well apart.
5. Let rise for another 30 min. so the slits stay open, and bake in the preheated oven at 180°C for 22–25 min. until pale golden.
6. Brush with a little olive oil while still hot, dust with powdered sugar and, once cooled, tear into pieces instead of cutting.