La Pompe de Noël

This rustic dessert fougasse is one of the thirteen traditional desserts that are served on Christmas Eve in Provence. It is by far one of the oldest, yet most unusual, of holiday breads, and traditionally contains huile vierge, the choice top grade of French olive. I learned this recipe from master baker Diane Dexter when substitute-teaching for one of her classes at Tante Marie’s Cooking School in San Francisco. I ate a similar sweet fougasse when I visited Najac, the