olive oil brioche

The olive oil brioche that I bring you today has nothing to envy to the classic sweet of French origin enriched with butter. In this brioche you will find all the benefits of the previous one but with the addition of extra virgin olive oil.

The crumb is so light, ethereal and tasty that it comes out with just a few ingredients. Its golden crust will make you fall in love from the first bite. Of course, this brioche has a downside... You won't be able to stop eating, it's totally addictive!

To make this brioche, I have opted for an Emile Henry ceramic mold of about 23 centimeters. I have chosen to divide the dough into 3 equal parts for a simple reason; By baking 3 rolls of dough in the same mold, we can then individually separate these pieces, thus obtaining 3 brioche loaves.

In this way we can keep the pieces individually wrapped in plastic wrap and a freezer bag. They freeze great and when you need a slice, you just have to take a piece out and cut the slices to your choice. Even if the piece is frozen, don't worry, slices can be cut without problem. Then, you have several options; put in a toaster directly or let thaw at room temperature.

It is very important that to make this brioche you use the right flour. You need a strong flour , with a minimum percentage of 13% protein. To find out the protein percentage that a flour has, it is as simple as looking at the nutritional information that comes on the package and looking for the proteins in the table.

T&G acacia wood shovel , Birkmann bread scraper and Pallarès carbon steel knife

Ingredients

• 500 g of flour of force (13% protein)
• 10 g instant baker's yeast (not to be confused with Royal chemical yeast)
• 10g of salt
• 100g of honey
• 70 g of extra virgin olive oil
• 2 eggs L + 2 yolks
• 150 ml of water at 46ºC

To brush:

• 1 egg yolk with a little water

Preparation

1. Place the flour in the bowl of the mixer and while stirring, add the salt, yeast and pour in the honey, olive oil, eggs and yolks.
2. We are gradually adding the water at 46 ºC mixing at low speed with the hook accessory until we finish the water.
3. We continue to knead at medium/low speed, for about 7 minutes until the dough is smooth, shiny and no longer sticks to our hands. Let the dough relax for about 5 minutes.
4. After this time we do the membrane test . This consists of stretching a piece of dough between our fingers, and if the gluten is well developed, a kind of translucent membrane will remain when held up to the light. If it breaks when making it, it means that it needs more kneading.
5. We form a ball and place it in a greased bowl. Cover with plastic wrap and let rise at room temperature until doubled in size. approx. 2 hours.
6. We dumped the dough on the counter and hit a couple of times to remove excess gas.
7. Divide the dough into 3 equal parts. With the help of a roller, stretch each one of them, leaving a rectangle with a width equal to the mold that we are going to use. Once each of the masses is rolled, we will obtain 3 rolls of brioche dough.
8. On a mold with parchment paper at its base, we place the 3 rolls, one next to the other. Let rise at room temperature in a large plastic bag for 1 hour.
9. Preheat the oven to 175ºC heat up and down.
10. Beat the egg yolk with a little water. We brush all the dough.
11. Bake for 10 minutes at 175ºC. After this time we lower the oven temperature to 150 ºC and bake for 15-20 minutes. The brioche should be golden, shiny and with an internal temperature of around 87ºC.
12. Let the brioche cool on a wire rack for at least 1 hour.
13. Once cold, the crumb will have settled and we can make slices perfectly.

T&G acacia wood shovel and Emile Henry ceramic tray

Note: This olive oil brioche, as it is without anything else, is exquisite. It is ideal for accompanying both sweet and salty. And if you let it harden for a few days, you will get some wonderful French toast .