In order to ensure an even bake, the bread needs to be scored. Sweet olive oil bread forms part of the 13 desserts served in France during the reveillon or Christmas dinner served after midnight Mass, a tradition that is only about 100 years old.
What is Sweet Olive Oil Bread?
Have you tried sweet olive oil bread? Sweet olive oil bread (pompe a l'huile) is one of the traditional breads served at Christmastime in France. It is especially popular in the south of France. It's a cross between a focaccia and brioche, that's the best way to describe it. Sweet olive oil bread can be shaped in the round or oval. Another version is shaped like a giant over sized mitten.
13 Desserts Symbolism
The 13 desserts are symbolic of the 13 people present at the Last Supper. This french bread recipe represents the bread that was eaten during that meal. This bread is traditionally torn and not cut. There are no set recipes for this bread. Some versions include orange blossom water or lemon zest. Orange blossom water is an ingredient often found in Indian and Middle Eastern and some North African confections. It is used in both savory and sweet foods. Anise seed is also a common ingredient.
It requires that you use a fruity olive oil to achieve maximum flavor. I must say, I am in love with this bread and French Christmastime tradition. Well, I am in love with carbs, let me just state. The soft texture, and sweet/savory combination is amazing.
This recipe is from Saveur.
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📖 Recipe
Sweet Olive Oil Bread
Ingredients
- 3 ¾ cup flour
- ⅓ cup sugar Plus 1 Tbsp
- 1 packet dry active yeast 7 gram package
- 1 cup water warm
- ¾ cup olive oil + 1 tablespoon extra virgin
- ½ teaspoon salt
Instructions
- Place 1 ½ cups of flour, sugar and yeast and water in a bowl and stir well. Let the mixture sit in a warm spot for about 30 minutes.
- Add remaining flour, ¾ cup of oil and salt and stir to form a dough.
- Turn on a floured surface and knead until smooth and elastic (5-7 minutes).
- Place dough in a large clean bowl that has been greased with the additional tablespoon of olive oil. The dough needs to rise for about 3 hours or until doubled in bulk.
- Preheat oven to 400''F. Turn dough onto a sheet of parchment and stretch out with your fingers, trying to form a 12" circle.
- Starting from the center, cut 5 slits that are about 1" wide by about 2" long side by side. Scoop out the center dough You will basically be creating a sand dollar pattern.
- Stretch the slits made so they widen a bit.
- Line a baking sheet with parchment paper and place dough on top.
- Bake for about 15 minutes until golden brown.
- Immediately after you remove the bread from the oven, brush with the 2 Tbsp. of hot water to allow the crust to soften.
- Place bread on a cooling rack.
- Eat warm or at room temperature.
Nutrition
Jade @ Jonesin' For Taste says
I love sharing foods that have a history. I think it's fun to incorporate other cultures traditions in with our own holidays and celebrations.
Analida says
I do too Jade. I find food history fascinating.
Ashlyn @ Belle of the Kitchen says
How cool! I love the story behind this bread. And if tearing into is the way to go, I don't think that will be a problem for me. 😉
Analida says
Thanks Ashlyn! Yes, tearing the bread is 1/2 the fun!
Kristen @ A Mind Full Mom says
Oh, I love rustic bread--tearing and all. This looks great.
Analida says
Thank You Kristen! Yes, tearing the bread is fun.
Denise Wright says
That looks so beautiful! I have dabbled with the art that is making bread but not all that successfully. Looks delicious too!
Analida says
Thanks so much Denise. It's really good.
Analida says
Thanks! Yes, this is a great carb indeed!!!
Joy @ Joy Love Food says
What a pretty loaf of bread, it sounds delicious, I'd love to tear a little piece off right now!
Analida says
Thanks Joy! It is so yummy.
Cathy says
Yum, this looks delicious! I love homemade bread!
Cathy
Analida says
I love homemade bread too. This one is a winner!!!
Faye Wilkerson says
My husband is the bread lover in our family. I am use this recipe will make him very happy. Can't wait to try it.
Faye Wilkerson says
I am sure.
Caroline says
Looks so pretty! Love homemade bread and interesting history too. Thanks for sharing!
Analida says
You are welcome Caroline. Thanks for the compliment.
Easypeasylifematters says
We love carbs at our house too!! And this sounds like the king. It looks so yummy! Thanks for sharing on the Weekend Potluck link up 🙂
Analida says
You are so welcome!!!
swathi says
Sweet olive oil bread looks delicious perfect treat, thanks for sharing with Hearth and soul blog hop. pinning.
Analida says
Thank you Swathi. I always love sharing with hearth and Soul. 🙂
Miz Helen says
Congratulations your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and come back to see us real soon!
Miz Helen
Analida says
Thanks so much Miz Helen. This is so exciting for me. I will be back. 🙂
Andy says
Hi, the recipe looks delicious, but is the temp for a fan oven or a conventional one?
Analida says
Hi Andy! Thanks for asking. The temp is for a conventional oven. I see you are from the UK, so I will also mention that the temp given is in Fahrenheit.
Have a nice evening. 🙂