Originating from Provence in South-East France, this brioche is made from olive oil, not butter. It doesn’t contain eggs either as the region was quite poor few centuries ago. Also called “pòmpa a l’òli”, this brioche is part of the 13 Provencal Christmas dessert, tradition to have 13 desserts, biscuits, fruits and chocolate on the table for 3 days from Christmas day.
Its first appearance is written in 1683 by a monk in Marseille who wanted to write down the life habits of the inhabitants there. The scoring is to allow to break the bread and share it easily.
Recommend: MELON PAN
Pompe à l’huile
- 250 g all-purpose wheat flour
- 50 g sugar
- 5 g salt
- 50 g water at room temp.
- 50 g orange juice
- 1 zest from 1 orange
- 3 g powder of green anis
- 75 g olive oil
- 50 g stiff starter
- 3 g fresh yeast or 1g dried yeast
Mix everything together for 3min in 1st speed then 15min in 2nd speed.
Let it rest for 2 hours.
Shape it as a ball.
Let it rest for 1 hour.
On a floured workbench, roll the dough to a diameter of around 22cm.
With a dough scraper, make 6 cut on the dough.
Let it prove for 2 hours in a hot space.
Bake at 200°C for around 20 minutes.
Take it out and let it cool down on a tray.
Don’t forget to check out the timelapse video of the baking on my Instagram below :
View this post on Instagram