• Wheat flour: 500 g
  • Granulated sugar: 90 g
  • Fresh yeast: 25g
  • Orange blossom water: 2 cl
  • Olive oil: 25 cl
  • 1 unwaxed orange
  • Water: 2 cl



  • Yield to the temptation of the sweet scent of orange blossom, used to flavour the pompe à l’huile, one of the 13 desserts of Provence…
  • Dissolve the yeast in warm water. Zest the orange.
  • Mix the flour and the sugar. Add the yeast, olive oil, orange blossom water and the orange zest.
  • Knead until you have a smooth dough and shape into a ball.
  • Cover with a damp cloth and leave to stand for 2 hours at room temperature, until the dough has doubled in size.
  • Next roll out the dough to form a round pancake about 1cm thick.
  • Make slits in the pancake at regular intervals and stretch these openings to obtain a cake with holes.
  • Leave to stand for another hour.
  • Preheat the oven to 180°. Bake for 20 minutes.
  • Once out of the oven, brush with olive oil.


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