Christmas Olive Oil Brioche from Provence (Pompe à l'Huile)

Christmas Olive Oil Brioche from Provence (Pompe à l'Huile)

bakingwithnessa

Indulge in the heritage of Provençal flavors this holiday season with this delightful Traditional Christmas Olive Oil Brioche! Discover the secret recipe that will elevate your festive gatherings to a whole new level of deliciousness!

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Prep Time 20

Bake / Cook Time 15

PROOF 4

Total Time 4 35

Course Christmas Baking - Breakfast

Cuisine Christmas

Servings 8

Equipment

Ingredients

▢ 1 Tbsp (10 g) active dry yeast
▢ 6.35 oz (180 g) water (Lukewarm)
▢ 7.05 oz (200 g) all-purpose flour
▢ 10.58 oz (300 g) all-purpose flour
▢ 1.76 oz (50 g) Orange Blossom Water
▢ 5.29 oz (150 g) olive oil (Used French EVOO)
▢ 0.18 oz (5.1 g) sea salt
▢ 3.53 oz (100 g) sugar

Instructions

FIRST RISE

In a microwave safe bowl, add the water. Heat for 15 seconds at a time until it is lukewarm (45 seconds for me). Mix in the active dry yeast until combined. Set aside.
1 Tbsp active dry yeast, 6.35 oz water
In your Mixing Bowl, add the all-purpose flour. Make a well and add the yeast preparation. Mix until you can form the dough into a sticky ball. Cover with a plastic wrap and let it rise for 1 1/2 hour at room temperature or 1 hour in a turned off preheated oven (100F/37C).
7.05 oz all-purpose flour

SECOND RISE

In the bowl of your stand mixer, with the hook attachment on, add the remaining of the all-purpose flour. Make a well and add the above preparation together with the orange blossom water. Knead for 2 minutes on the lowest speed.
10.58 oz all-purpose flour, 1.76 oz Orange Blossom Water
Change the hook to the paddle attachment. Add the olive oil a drizzle at a time, then the salt. Continue mixing the dough by adding the sugar gradually. Change the speed to the second lowest and mix for 4 minutes. Then, change back to the hook attachment and increase the speed to medium low. Knead for an additional 4 minutes. Turn it into a ball using your scrapper and cover with a plastic wrap. Let it rise for 2 1/2 hours at room temperature or 2 hours in a turned off preheated oven (100F/37C). NOTE: This dough has a slow rise, it will double in see.
5.29 oz olive oil, 0.18 oz sea salt, 3.53 oz sugar

ASSEMBLY

Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
Once the dough has doubled, punch dough to deflate and scrape it out onto the Roul'Pat.
Divide the dough into 4 equal segments. I always prefer to weight my dough (OZ: 33.694=8.42oz | GRAMS: 9554=238g)Roll each one into a ball and let it rest for 10 minutes.
When ready, roll each dough into a disk of 0.75 inch | 2 cm width. Then, using a sharp knife slit the dough into a cross.

THIRD RISE

Let the dough rise for 45 minutes at room temperature or 30 minutes in a turned off preheated oven (100F/37C).

BAKE!

Preheat oven to 400F/200C. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bread from 13 minutes). It is ready when golden brown and does not feel hallow to the touch.
Once your Christmas Olive Oil Brioche from Provence (Pompe à l'Huile) is out of the oven, brush it right away with some olive oil. NOTE: This will allow to seal the aromas from the bread. Let it cool down completely in your mold. When ready, slide it onto a serving plate to share and enjoy. REMEMBER: Tradition calls to break the bread and not use a knife NOTE: Also, unlike other breads the "Pompe à l'Huile" is best enjoyed when a day or two old to dip in your morning coffee. Bon Appétit & Happy Holidays!