La Pompe à L'huile: Provençal Olive Oil Brioche

Method29 steps · about 5 hr 45 min

1. 1

   Step 1: Begin by activating the yeast in a small starter paste.

2. 2

   Step 2: Finely grate the zest of 1 large orange, then squeeze it. Measure 3/4 cup juice, topping up with a little water or more orange juice if needed. Set the zest and measured juice aside separately.

   Uses Zest of 1 large orange · 3/4 cup orange juice · A little water if needed to make 3/4 cup orange juice

3. 3

   Step 3: Mix the 12 g active dry yeast with 3 tablespoons warm water and 2 tablespoons flour taken from the 500 g total. Use comfortably warm water and follow the yeast packet’s temperature guidance.

   Uses 2 tbsp flour taken from the 500 g total · 12 g active dry yeast · 3 tbsp warm water for the starter

4. 4

   Step 4: Stir into a smooth starter paste.

   Uses Mixed yeast starter

5. 5

   Step 5: Keep the starter bowl in a warm place. Do not immerse the paste in a bowl of water.

   Uses Yeast starter paste

6. 6

   Step 6: Leave for about 5 minutes, or until the starter is visibly foamy and active; continue waiting if necessary. If it does not activate, check the yeast before proceeding.

   Check that the starter is foamy · 5 minUses Warm yeast starter paste

7. 7

   Step 7: Place the remaining flour in a large bowl and make a well in the centre.

   Uses Remaining flour after taking 2 tbsp for the starter

8. 8

   Step 8: Put the sugar (150 g), 8 tablespoons olive oil, grated orange zest, 3 tablespoons orange blossom water and 2 pinches salt in the well.

   Uses Remaining flour with a well · 150 g sugar · 2 pinches salt · 8 tbsp olive oil for the dough · 3 tbsp orange blossom water for the dough · Reserved grated orange zest

9. 9

   Step 9: Add the measured 3/4 cup orange juice little by little.

   Uses Dough ingredients in the flour well · Measured orange juice

10. 10

    Step 10: Fold some of the surrounding flour into the liquids.

    Uses Flour and liquids

11. 11

    Step 11: Add all of the activated starter paste and mix it in.

    Uses Partly mixed dough · Activated yeast starter paste

12. 12

    Step 12: Fold in the remaining flour to form a rough dough.

    Uses Dough with activated starter

13. 13

    Step 13: Knead until the dough is firm but supple.

    Uses Rough dough

14. 14

    Step 14: Alternatively, instead of kneading by hand, use a mixer fitted with a dough hook and knead until the dough is evenly mixed, firm but supple.

    Uses Rough dough for optional mixer kneading

15. 15

    Step 15: Roll the kneaded dough into a rectangle about 1/2 inch thick.

    Uses Hand-kneaded dough, if using the hand route · OR mixer-kneaded dough, if using the mixer route

16. 16

    Step 16: Cut deep slashes through the dough to make a leaf pattern.

    Uses Rolled dough

17. 17

    Step 17: Generously grease a baking sheet with additional olive oil.

    Uses Additional olive oil for greasing the baking sheet

18. 18

    Step 18: Transfer the shaped dough to the greased sheet.

    Uses Leaf-shaped dough

19. 19

    Step 19: Let rise for 5 hours in a warm place free from drafts. Loosely cover it to prevent the surface drying.

    Five-hour dough rise · 300 minUses Shaped dough on greased sheet

20. 20

    Step 20: This is a flat bread; do not expect it to double dramatically in height.

    Uses Risen flat bread

21. 21

    Step 21: Preheat the oven to 410°F / 210°C.

22. 22

    Step 22: Mix the egg yolk (1) with 3 drops orange blossom water and 2 teaspoons water to make the glaze.

    Uses 1 egg yolk for the glaze · 3 drops orange blossom water for the glaze · 2 tsp water for the glaze

23. 23

    Step 23: Brush the risen dough with the prepared egg glaze.

    Uses Risen shaped dough · Prepared egg glaze

24. 24

    Step 24: Place the baking sheet on the middle oven rack.

    Uses Glazed bread on baking sheet

25. 25

    Step 25: Immediately reduce the oven to 350°F / 175°C and bake for about 15 minutes.

    Bake Pompe · 15 minUses Bread on middle oven rack

26. 26

    Step 26: The bread should be firm and golden. If necessary, bake for another 2 minutes, checking the colour and texture.

    Uses Baked bread

27. 27

    Step 27: Leave to cool slightly on the baking sheet.

    Uses Firm golden bread

28. 28

    Step 28: Serve warm.

    Uses Slightly cooled bread

29. 29

    Step 29: Enjoy as a Provençal Christmas dessert or with coffee.

    Uses Finished olive-oil bread