The only tricky part about La Pompe a l'huile is making the yeast ball - a technique I had never seen before but that was easier than I expected. In a medium sized bowl, mix together the dry yeast, 3 tbsps of warm water (not boiling but definitely warm so that the yeast wakes up!) as well as 2 tbsps of flour. Mix together and make into a ball shape. This is your yeast ball! It should be tightly packed - roll it in your hand for a tight shape. Fill a big mixing bowl 3/4 of the way with warm water (I like to zap in the microwave for 1 minute to make sure it is nice and warm). Take the yeast ball and set it in the warm water. If it is not floating immediately, it will come up to the surface in a few minutes. Let the yeast ball double in size in the warm water - this should take about 5 minutes. Careful not to let the yeast ball too long or it will dissipate into the water (speaking from experience!