Pompe a l’ Huile: Festive Bread from Provence

Part of the traditional Christmas table in Provence this delicious olive oil bread is supposed to be torn into pieces with the hands and never cut with a knife. Read MORE.



Pompe a l’ Huile is served along with twelve more desserts on Christmas Eve on the festive tables all around the Mediterranean coast of France. The thirteen sweetmeats include various dried fruits –figs, different kinds of grapes, plums etc.—candied pears and apples, as well as oranges and other citrus fruits, cookies and nougat.


Makes THREE 12-inch flat breads, or ONE large and 4 small breads


6 cups all-purpose flour


1 ½ cubes yeast (40 grams)


3 tablespoons confectioner’s sugar


1 ½ cups slightly warm water, as needed


1 ½ teaspoon salt


1/3 cup aniseeds, coarsely ground


Zest from 1 large or 2 small, fresh, and preferably organic lemons or oranges


1 cup mild olive oil  (see NOTE 2)


1 tablespoon honey, diluted with 1 tablespoon orange-flavored liqueur (optional) 


Confectioner’s sugar and anise-flavored liqueur (optional) 



In a medium bowl add 1 cup of the flour, crumble the yeast and stir in the sugar and 1 cup of the war. Whisk well to mix, and let stand for 5-10 minutes until frothy.


In the bowl of a standing mixer add the rest of the flour, the salt, the aniseeds and the orange zest. Stir well with a spatula to sift the flour, then pour in the olive oil and the frothy yeast mixture. Stir briefly with the spatula.


Attach the bowl to the mixer and fit it with the dough hook. With the motor running in slow speed, pour in the rest of the water slowly, in the side of the bowl, and increase slightly the motor speed. Work the dough for 5-6 minutes, adding a tablespoon or more water if needed, to get a soft, smooth dough.


With the spatula transfer the dough to a bowl, cover with film (no need to oil it, the dough is quite oily) and either let rise for about 1 ½ hours or transfer to the refrigerator and let the dough rise slowly overnight. Take the dough out of the refrigerator and let stand for 1 hour before you proceed further.

Divide the dough into three pieces.


BREAD Pompe dough1 S


Flatten one piece and transfer to a baking dish lined with parchment paper. Press and flatten the dough further, to get roughly a 12-inch (31cm.) disk, or an oblong bread. With a spatula or dull knife make cuts any way you like. If you like, divide the other pieces and make 3-4 round breads cutting a cross at the top. Cover loosely with plastic film and let the breads rise for about 30 minutes.


Preheat the oven to 400 F (200 C).


Bake for about 20 minutes or more, until golden brown. Take out of the oven and, if you like, brush the surface with the honey, then bake another 5 minutes.


Let cool on a rack , and if you like, sprinkle with orange blosson water or anise-flavored liqueur and prinkle with confectioner’s sugar before tearing pieces to eat!


NOTE 1: The Pompe a l’ Huile can be baked further in a low oven (170 F or 80 C) for 40 minutes or more, until completely dry and crunchy.

NOTE 2: I started by making the dough with 1 1/2 cups olive oil, but I think, that 1 cup is plenty. Though feel free to try it both ways. 






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