La Pompe a l'Huile

Name: La Pompe a l'Huile
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 34
Cuisine: Global
Ingredients: 3 packages active dried yeast; 1 egg yolk; 5 Tbsps fruity extra virgin olive oil; 2 liters flour; 1 Tbsp orange flower water; 237 milliliters powdered sugar; 0 teaspoons salt; 10 Tbsps (1 stick plus 2 Tbsp.) unsalted butter, melted; 118 milliliters warm water; 355 milliliters water

La Pompe a l'Huile might be just the hor d'oeuvre you are searching for. This recipe serves 34. One serving contains 159 calories, 3g of protein, and 6g of fat. It is a good option if you're following a vegetarian diet. A mixture of orange flower water, egg yolk, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix the yeast with the 1/2 cup warm water and set aside.

Ingredients you will need

Water

Yeast

Sift the flour, powdered sugar, and salt into a large bowl (preferably wood). Make an indentation in the center and add the yeast mixture, melted butter, olive oil, orange flower water, and aniseeds.

Ingredients you will need

Orange Flower Water

Powdered Sugar

Olive Oil

Butter

All Purpose Flour

Yeast

Salt

Equipment you will use

Bowl

Slowly stir in 1 1/2 cups of water with a wooden spoon, then knead the dough until it is smooth and satiny, about 10 minutes, adding more water if necessary. The dough should be quite soft. Form the dough into a ball and put it back into the bowl. Cover the bowl with a cloth, and let the dough rise in a warm place for one hour.

Ingredients you will need

Dough

Water

Equipment you will use

Wooden Spoon

Bowl

Meanwhile, preheat the oven to 375°F.

Equipment you will use

Oven

Place parchment paper on two baking sheets. When the dough has risen, divide it in half and form two balls.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

Place one on each baking sheet. Flatten the balls with your hand. With a rolling pin, roll each flattened ball into a large circle about 3/4 inch thick.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Using a pastry wheel or sharp knife and starting about an inch to one side of the center, make three diagonal cuts slanting downward. Make symmetrical cuts on the other side. Repeat this process with the other loaf. Gently spread the cuts apart with your fingers to form irregular oval opening about 2 inches wide. They will close up a bit during cooking.

Ingredients you will need

Spread

Equipment you will use

Knife

Using a pastry brush or your fingers, smear half of the egg yolk over the top of each loaf.

Ingredients you will need

Egg Yolk

Equipment you will use

Pastry Brush

Place one loaf in the refrigerator while baking the other.

Bake each loaf on the middle rack of the preheated oven for about 30 minutes, until deep golden. Five minutes prior to the first loaf being done, remove the second from the refrigerator and let rest before baking.

Equipment you will use

Oven

Cool the loaves on wire racks. The loaves may be eaten warm or at room temperature. To store, wrap the cooled loaves in aluminum foil. They will keep for up to 48 hours at room temperature or frozen for up to one week.

Ingredients you will need

Wrap