Pompe à l'huile

A galette with a base of olive oil, perfumed with orange-blossom water and lemon zest. A typical Provençal dessert, it is prepared for dinner on Christmas Eve, and is one of the famed "13 Christmas desserts".

500 g of flour - 25 g of baker's yeast - 90 g of sugar - 1 pinch of salt - 25 cl of olive oil - 1 lemon zest - 25 cl of orange-blossom water

Mix in together the flour, the yeast diluted in a bit of warm water, the salt and the sugar. Then add the oil, the orange-blossom water, 25 cl of water, the lemon zest.
Mix everything in together slowly, and knead the dough for 5 minutes or until supple, and let it rise for two hours.

Shape the dough into a galette of approximately 30 cm in diameter and 1 cm thick onto an oven tray. Decorate the top of the galette by criss-crossing a pattern on it with the tip of a knife.
Let it rise for one hour at room temperature. Preheat the oven to 200° (thermostat 6-7), and then place the galette in the oven for 15 to 20 minutes.
As soon as you remove the galette from the oven, daub it in olive oil.

recipe pompe a huile



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