pompe à l'huile

Unmissable element of the thirteen desserts in Provence.

The olive oil pump is sweet brioche bread flavored with orange blossom water or citrus fruits. Thanks to olive oil, the pump has a light and very tasty crumb that gives this recipe a taste very different from the ordinary brioche.

It takes its name from the tradition in Provence of pouring flour to pump olive oil into the bottom of the oil vats. We then added a little sugar and the dough was spread and cooked.

The oil pump symbolizes success. But in Provence, a controversy lasts since the last year! Oil pump or gibassier? The first “mounts” (swells) much more than the first and is not covered with icing sugar. To summarize, the oil pump is a very light brioche, while the gibassier is more like a fougasse.

For 2 pumps 20 cm in diameter:

250 grs of flour type 45, 50 grs of brown sugar, 1 tablespoon of orange blossom water, 10 cl of olive oil, 1 good pinch of salt, 10 to 15 grams of baker’s yeast, a little milk. Prepare the yeast: in a large bowl, dilute the yeast with warm water and 5 tablespoons flour. Let stand for 2 hours in a warm place (22-25 °).

In a salad bowl, put the flour and the brown sugar. Make a well in the middle. Add a little water. Mix by turning with a wooden spoon then add olive oil and orange blossom water. Add the sourdough and knead this dough. Add flour if necessary to obtain a soft ball but not too much and that does not stick to the fingers. Add the pinch of salt and knead. Allow to swell under cover (22/25 °).

After three hours, the dough should have tripled in volume. Spread it in two rounds or ovals and arrange them on the baking sheet covered with parchment paper. Make nicks on the top. Allow to inflate another hour. Then preheat the oven to 175 °. Bake after putting a little milk on the pump with a brush. Remember to put a ramekin of water to prevent the dough from drying out. Cook 20 to 30 minutes.