Perhaps the most popular of the Christmas traditions in Provence is les treize desserts, or the thirteen desserts, to be enjoyed following Midnight Mass. The star of the thirteen desserts is pompe à l’huile, sometimes called fougasse, a sweet, light, openwork bread made with olive oil and flavored with orange blossom water and citrus zest. (While traditional, these flavoring are optional and the bread will still taste delicious without.) This tasty bread may also be enjoyed throughout the year in other variations. The sugar can be increased for a sweeter bread, or a savory version could be made with less sugar and other flavorings, like aniseed, or with olives and herbs. Whichever version you choose to make, this bread will warm your kitchen with wonderful aromas and delight all those at your table. 3 3⁄4 cups Flour (plus more for kneading dough) 1⁄4 cup Sugar (*optional to add more...