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!
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| Made half (50%) the recipe weights |
8 Comments
TONY
July 18, 2015 at 12:14 amI TRIED THIS RECIPE TODAY AND OBVIOUSLY I MESSED IT UP —- WHEN I GOT ALL INGRED. MIXED I HAD SOMETHING LIKE PANCAKE BATTER — IT SHOULD BE THICKER RIGHT? — I USED 5 EGGS TO GET THE 250 g AMT.— I AM CONCERNED ABOUT WHAT HAPPENED — I REALLY LIKE BRIOCHE SO I WILL TRY AGAIN TOMORROW — WHAT SHOULD THE DOUGH LOOK LIKE WHEN THE MIXING IS FINISHED — THANKS FOR YOUR HELP —
TONY KIRK
flour.ish.en
July 18, 2015 at 12:43 amOne U.S.-size large egg weighs about 45-50g. You are not off there by using five eggs (for 50% scaling). Did you use bread flour? It has higher protein content than AP flour. Generally, I use King Arthur Flour and have been sticking with the same flour for all my baking needs. Dough should feel like loose clay but sticking to your fingers. Maybe your kitchen is too warm, which is more of a factor when butter is used.
Shiya Priya
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Elena
May 5, 2019 at 8:50 amI saw that you replaced butter with olive oil 1:1 rather than the usual 1:0.8. Was that on purpose? Thank you!
Shirley@EverOpenSauce
May 6, 2019 at 11:05 amThe amount of oil in the regular butter and olive oil brioche is 45% of the total flour weight, which is about right. For the individual dough, the amount of oil (butter or olive) is readily incorporated without any issue. The recipes are from Chad Robertson’s Tartine Bread. They are quite similar, but not necessarily a replacement to the other. In regions in France where olive oil is more readily available, that becomes the ingredient of choice.
J. Moldi
September 20, 2022 at 2:21 pmSome may think “quelle horreur,” but I make “brioche” with almond oil in place of butter. Almond oil has a high smoking point, and lends itself well here—even if some “purity” experts might call “foul.” Add it—as you would with butter—slowly and towards the end. Properly incorporated, it adds moisture, a wonderful taste, and does not result in a greasy product.
Shirley@EverOpenSauce
September 20, 2022 at 4:01 pmWhat an idea with almond oil, if you can find it! I believe it works to enhance the flavor and moisture without the greasy feel. Worth a try, thanks.
RECIPE: Olive Oil Brioche – eatineraries
May 12, 2023 at 8:57 am[…] This is a Tartine recipe. […]