Pompe à l'huile - French Olive Oil Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 50g (1/4 cup) honey 50g (1/4 cup) honey
• 120ml (1/2 cup) extra virgin olive oil 120ml (1/2 cup) extra virgin olive oil
• 250ml (1 cup) warm water 250ml (1 cup) warm water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 5g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   In a separate bowl, whisk together the honey, olive oil, and warm water until well combined.
3. 3.
   Make a well in the center of the dry ingredients and pour in the wet mixture.
4. 4.
   Stir the mixture with a wooden spoon until a shaggy dough forms.
5. 5.
   Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
6. 6.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Punch down the risen dough and shape it into a round loaf.
9. 9.
   Place the loaf onto a baking sheet lined with parchment paper and let it rise for another 30 minutes.
10. 10.
    Bake the bread in the preheated oven for 25-30 minutes, or until the crust turns golden brown.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Olive oil — Use a good quality extra virgin olive oil for the best flavor and aroma.
• Honey — Opt for a mild-flavored honey to complement the bread without overpowering it.

Tips & Tricks

• For a more pronounced olive oil flavor, drizzle a little extra olive oil on top of the bread before baking.
• Serve the bread warm with a spread of butter or a drizzle of honey for an extra touch of indulgence.
• This bread pairs well with a variety of cheeses, such as Camembert or Brie.
• To add a savory twist, sprinkle some sea salt and fresh rosemary on top of the bread before baking.
• Leftover Pompe à l'huile can be toasted and enjoyed as a delicious breakfast or snack.

Serving advice

Serve Pompe à l'huile as an appetizer or alongside a main course. It is best enjoyed warm, either on its own or with a spread of butter or a drizzle of honey.

Presentation advice

Present the Pompe à l'huile on a wooden cutting board or a rustic bread basket. Slice it into thick slices to showcase its beautiful golden crust.