Olive Brioche
Prep
1 hr 30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This is one of my favorite ways to transform a classic brioche into something truly special. By swirling in briny green olives and fragrant rosemary, you get this beautiful sweet and savory combination that feels impressive but honestly comes together quite easily. The whole process takes just over two hours from start to finish, making it perfect for a weekend project without eating up your entire day. Green olives are packed with antioxidants and healthy monounsaturated fats, so you're getting some nutritional goodness alongside that buttery, indulgent texture. Whether you're baking for a dinner party or simply want to treat yourself, this olive brioche delivers serious flavor with minimal fuss.
Ella x
Ingredients
- 500 gstrong bread flour
- 150 mlwhole milk, warmed
- 7 ginstant yeast
- 50 gcaster sugar
- 10 gsalt
- 3eggs(room temperature)
- 150 gunsalted butter, softened(cubed)
- 200 gpitted green olives(roughly chopped)
- 2rosemary sprigs(fresh, finely chopped)
- 1egg wash(beaten egg mixed with 15ml water)
- 5 gsea salt flakes(for topping)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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