These Olive Oil Brioche Breads are a delightful twist on the traditional French brioche, incorporating the rich, fruity notes of olive oil into the dough for a unique flavor profile. Perfect for making approximately 12 small loaves, this recipe is ideal for those seeking a tender, flavorful bread with a hint of olive oil’s distinctive taste. The process includes creating a preferment to enhance the bread’s depth of flavor and texture, making these little loaves perfect for any occasion.
Why You’ll Love This: The incorporation of olive oil not only adds a nuanced flavor but also contributes to the bread’s moist, tender crumb. This recipe is a fantastic way to explore the versatility of brioche dough, moving beyond traditional fats to include healthier fats without compromising on taste or texture. Whether enjoyed on their own, as part of a meal, or as the base for a variety of sandwiches, these olive oil brioche breads are sure to impress.
Perfect Occasion: These olive oil brioche loaves are versatile enough for a range of occasions, from a refined addition to a brunch table to a comforting snack or side dish for dinners. They’re also perfect for picnics and gatherings, where their individual size makes them convenient to serve and enjoy. Additionally, these loaves make a thoughtful homemade gift for friends and family who appreciate the art of baking.
Decoration Tips: For an elegant presentation, brush the loaves with egg wash before baking to achieve a glossy, golden crust. Sprinkling the top with a light dusting of flour or fine sea salt before baking can add a subtle flavor and a beautiful finish. Serving them on a rustic wooden board or a decorative platter can enhance their appeal, making them as pleasing to the eye as they are to the palate.
Ingredients:
- 500g ultra-fine flour
- 6g dry yeast (or 20g fresh yeast)
- 30g sugar
- 2 large eggs
- 125cc milk, room temperature
- 3 tablespoons olive oil
- For glazing: 1 egg yolk mixed with 3 tablespoons water, both at room temperature
Preferment:
- Mix milk, yeast, half of the sugar, and 2 tablespoons of flour (taken from the total amount) until the yeast dissolves. Cover and let stand for 20 minutes.
Dough:
- Place the flour in a bowl, adding salt around the edges. Make a well in the center for the preferment, the remaining sugar, and eggs. Start mixing with a spoon, gradually incorporating the olive oil.
- Transfer the dough to a floured surface and knead for 15 minutes until smooth and homogeneous. The dough will be sticky; avoid adding extra flour.
- Let the dough rise in a warm place until doubled in size, about two hours. Deflate gently, then roll out to 1cm thickness on a floured surface. Cut into thick strips, fold as shown, and cut into small loaves.
- Place the loaves on a greased and floured baking sheet, allowing space between them. Cover and let rise again until doubled.
- Preheat the oven to 180°C (356°F). Glaze the loaves with egg yolk mixture and bake for 20 minutes. Optionally, brush with melted butter after baking for added richness.
Enjoy the exquisite blend of flavors and textures in these Olive Oil Brioche Breads, a testament to the versatility and delight of homemade bread baking. Whether as a treat for yourself or shared with loved ones, these loaves promise to bring warmth and joy to any table.
