Brioche is one of my favorite breads. I don’t make it as often as I’d like because of the amount of butter in it. But there is no denial that butter is why brioche tastes so incredibly rich. The olive oil brioche may be coming close to the buttery version. Give it a try. You might not miss the butter as much as you’d think, at least I don’t. Use a good strong flavor extra-virgin olive oil, this brioche can stand on its own. Flavoring with orange blossom water is traditional, but not essential, to this recipe which comes from southern France, a region where olive oil is more prevalent than butter.
This recipe is similar to the Tartine Brioche posted earlier: using natural leaven and an overnight poolish. Butter is substituted with olive oil and sugar with honey. It’s a lighter version following all the same bread-making steps. The dough is forgiving and versatile. Think French toast or ice cream sandwich. Stale crumbs can find new uses on the bottom of fruit tarts. You can freeze the dough after bulk fermentation for later use. Just thaw the dough in the refrigerator, shape and proof and then bake. My breakfast is complete having a freshly-baked olive oil brioche and a cup of cafe latte — in my pajamas. No guilty pleasure; simply pure pleasure!
|Made half (50%) the recipe weights|