the Pompe à l'huile d'olive or "fougasse
à l'huile d'olive" is a traditional galette cake from Southern France. It is
served primarily with the 13 traditional Christmas desserts representing Christ
and the 12 Apostles.
Ingredients (for 1 nice sized galette)
500 g flour
25 g yeast
100 g sugar
10 g salt
4 teaspoons orange
flower water
150 g olive oil
1 lemon zest
1 orange zest
Procedure
Prepare the leaven: put the flour
and sugar in a bowl. Add oil, orange flower water and the zests. Dilute the
yeast in one glass of tepid water and add to the bowl. Knead
well. Leave it to rise for 3/4 of an hour.
Make a ball of this pastry and let it rise
for 6 hours under a cloth in a warm place. Divide the pastry in two
parts and roll it out in two discs 1 cm thick.
Using a knife, cut oval shapes in the
surface of the pastry. Brush with egg yolk that you have beaten with
some water. Put in the oven, preheated to 180°C(6), for 30 minutes.
How to Serve :
Serve with dried figs, raisins, almonds, walnuts and other nuts...
