Provençal Olive Oil Sweet Christmas Bread

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A traditional sweet flatbread from Provence, this golden, fragrant bread is the centerpiece of the Christmas Eve Gros Souper. Made with generous amounts of extra-virgin olive oil, orange blossom water, and orange zest, it bakes into a tender, lightly crispy loaf finished with a final brushing of oil and a shower of sugar.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 60 gCarbs
• 2 gFiber
• 14 gSugar
• 7 gProtein
• 150 mgSodium
• 100 mgPotassium
• 25 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 500 g all-purpose flour, plus more for dusting
• 80 g granulated sugar
• 1 packet (7 g) active dry yeast
• 150 ml warm water (about 38°C / 100°F)
• 100 ml extra-virgin olive oil, plus more for the bowl
• Zest of 1 large orange
• 2 tablespoons orange blossom water
• 1/2 teaspoon fine sea salt

For finishing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons granulated sugar (or powdered sugar)

Directions

1. In a large bowl, sprinkle the yeast and 1 teaspoon of the sugar over the warm water. Let stand 5 to 10 minutes until foamy and fragrant.
2. Add the flour, remaining sugar, olive oil, orange zest, orange blossom water, and salt. Mix until a soft dough forms, then turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
4. Turn the dough out onto a parchment-lined baking sheet and shape into a smooth round. Press or roll out to a 25 to 28 cm disc about 1 cm thick.
5. Using a sharp knife, make 8 to 10 deep radial cuts, stopping about 4 cm from the center so the bread stays attached and stretches into a star-like shape during baking.
6. Cover loosely and let rise again for 45 minutes to 1 hour until visibly puffy.
7. Preheat the oven to 200°C (400°F). Brush the dough generously with olive oil, letting the oil pool into the cuts. Bake for 20 to 25 minutes until deep golden brown and crisp on the bottom.
8. Remove from the oven and immediately brush again with olive oil while hot, then sprinkle evenly with sugar.
9. Cool briefly on the pan, then tear or slice to serve. Traditionally eaten by hand, often dipped in red wine or sweet dessert wine.

Cook’s Notes

• Use a fruity, high-quality extra-virgin olive oil; it is the signature flavor of this bread and should taste excellent on its own.
• Do not skip the orange blossom water; it is essential to the authentic Provençal character and cannot be replaced by orange extract alone.
• The dough should be soft and slightly tacky but not sticky; add flour a tablespoon at a time if needed during kneading.
• Best enjoyed the day it is baked when the crust is at its crispiest. Store leftovers in a paper bag and re-crisp briefly in a hot oven.
• In Provence, this bread is traditionally broken by hand at the Gros Souper (Christmas Eve dinner), never cut with a knife.

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