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

A really interesting brioche using olive oil instead of butter which gives it a nice Mediterranean taste. The texture is harder than an ordinary brioche but still softer than bread.


  • 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


    1. Mix everything together for 3min in 1st speed then 15min in 2nd speed.
    2. Let it rest for 2 hours.
    3. Shape it as a ball.

    4. Let it rest for 1 hour.
    5. On a floured workbench, roll the dough to a diameter of around 22cm.
    6. With a dough scraper, make 6 cut on the dough.
    7. Let it prove for 2 hours in a hot space.
    8. Bake at 200°C for around 20 minutes.
    9. Take it out and let it cool down on a tray.
    10. Enjoy!
    11. Don’t forget to check out the timelapse video of the baking on my Instagram below :


View this post on Instagram


A post shared by Vincent Maurange (@vincent.maurange)


2 thoughts on “POMPE À L’HUILE”

Leave a Comment