Recipes, Desserts

Sweet Olive Oil Bread

Ingredients

Sourdough Starter

  • 200 g wheat flour
  • 25 g Baker's yeast
  • 150 g warm water (25°c / 75 °F)

Sweet Olive Oil

  • 300 g wheat flour
  • 75 g brown sugar
  • 10 g salt
  • 150 g Olive oil
  • 50 g Orange flower water
  • Orange and preserved lemon zest at your convenience

Instructions

Making the sourdough starter: dissolve the yeast in the warm water. Add the flour. Mix until you get a ball. Cover and allow to rise for 45 minutes in a cold and dry place.


Add to your sourdough started the flour, the olive oil, the orange flower water, the salt and the brown sugar. Knead gently for 5 minutes. Finish by adding the orange and lemon zest.

Cover and allow to rise for 3 hours in a cold and dry place.


Shape a ball, flatten it gently and place it in your ring on a baking tray. Allow to rise for 1 hour in a cold and dry place.


Bake in a pre-heated oven at 220 °C (330 °F) for 20 minutes.


Once out of the oven, brush with olive oil and leave to cool on the tray.

 

 

 

Sweet olive oil bread is a traditional Provençal recipe. It’s one of the 13 Christmas desserts. According to tradition, you’re not supposed to cut it but share it with your hands.

The Result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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