La Pompe a l'Huile Recipe

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La Pompe a l'Huile
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  • 3 packages active dried yeast
  • 1/2 cup warm water
  • 7 cups flour
  • 1/4 tsp. salt
  • 10 tbsp. (1 stick plus 2 tbsp.) unsalted butter, melted
  • 1 tbsp. orange flower water
  • 1 1/2 to 2 cups water


  1. Mix the yeast with the 1/2 cup warm water and set aside.
  2. 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.
  3. 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.
  4. Meanwhile, preheat the oven to 375°F. Place parchment paper on two baking sheets. When the dough has risen, divide it in half and form two balls. 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.
  5. 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.
  6. Using a pastry brush or your fingers, smear half of the egg yolk over the top of each loaf. 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.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3593.78 Kcal (15046 kJ)
Calories from fat 1807.89 Kcal
% Daily Value*
Total Fat 200.88g 309%
Cholesterol 688.44mg 229%
Sodium 2116.14mg 88%
Potassium 1182.35mg 25%
Total Carbs 219.5g 73%
Sugars 34.01g 136%
Dietary Fiber 18.6g 74%
Protein 213.56g 427%
Vitamin A 5.9mg 196%
Iron 19.1mg 106%
Calcium 2805.3mg 281%
Amount Per 100 g
Calories 1475.37 Kcal (6177 kJ)
Calories from fat 742.2 Kcal
% Daily Value*
Total Fat 82.47g 309%
Cholesterol 282.63mg 229%
Sodium 868.75mg 88%
Potassium 485.4mg 25%
Total Carbs 90.11g 73%
Sugars 13.96g 136%
Dietary Fiber 7.64g 74%
Protein 87.67g 427%
Vitamin A 2.4mg 196%
Iron 7.8mg 106%
Calcium 1151.7mg 281%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 87.8
  • 94

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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