Olive Brioche

Instructions

1. 1

   Combine flour, yeast, sugar and salt in a large mixing bowl. Create a well in the centre and pour in the warm milk and two of the beaten eggs. Mix until a shaggy dough forms, then knead for 5 minutes until smooth.

   Tip: Warming the milk to around 35°C helps activate the yeast faster.

2. 2

   Gradually add the softened butter, one piece at a time, working it into the dough completely before adding the next. This should take about 8-10 minutes. The dough will look wet and sticky at first, but will become silky.

   Tip: Patience here is key—rushing the butter incorporation can cause the dough to split.

3. 3

   Fold in the chopped olives and rosemary, distributing them evenly throughout the dough. Transfer to an oiled bowl, cover with a damp cloth, and let rise for 60 minutes until doubled in size.

   Tip: If your kitchen is cool, place the bowl in a warm spot like an oven with just the light on.

4. 4

   Turn the dough out onto a lightly floured surface and shape into a round boule. Place seam-side down into a floured banneton basket or bowl lined with cloth. Cover and let proof for 45 minutes.

   Tip: The dough should spring back slowly when gently poked—not completely deflate, but not stay pressed either.

5. 5

   Preheat your oven to 200°C with a baking stone or heavy baking tray inside. Turn out the brioche onto parchment paper and score the top with a sharp knife in a crosshatch pattern.

   Tip: Scoring allows steam to escape and helps the brioche rise evenly.

6. 6

   Brush the entire surface with egg wash, then generously sprinkle with sea salt flakes. Carefully transfer onto the hot baking stone and bake for 35 minutes until deep golden brown.

   Tip: If the top browns too quickly, tent loosely with foil for the final 10 minutes.

7. 7

   Remove from the oven and transfer to a wire rack. Let cool for at least 20 minutes before slicing to allow the crumb to set properly.

   Tip: Though tempting, cutting into warm brioche will compress the delicate crumb.