Extraordinarily soft and fragrant, these brioche with extra virgin olive oil are made with excess sourdough, contain no eggs or butter, and can be served with savory fillings. They are easy to make, can be customized in shape, and remain soft over time. Let’s make them for picnics and buffets.
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 6 brioche
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz Sourdough
- 1 1/4 cups Manitoba flour
- 3/4 cups All-purpose flour
- 2 tbsps Extra virgin olive oil
- 2/3 cups Water
- 1 tsp Fine salt
Preparation
1) Place the ready and well-risen excess sourdough in a bowl or stand mixer. Add 100 milliliters of water and mix, making sure the yeast dissolves in the water.
2) Combine all other ingredients and the remaining water. If necessary, you can add a few more tablespoons of water if the dough appears too stiff. Not all flour absorbs the same amount of liquids; much depends on humidity and room temperature.
3) Knead until all ingredients are well blended and the dough is well combined, smooth, soft, and no longer sticky. Leave it to rise covered.
4) Once risen, gently turn it out onto a lightly floured work surface and divide it into 6 or more pieces, depending on your needs. Position each piece vertically towards you and, starting from the top, roll it up on itself. At the same time, gradually pull the edges of the dough outward. This way, a croissant or brioche will form, as you prefer.
5) Place the brioche on a baking sheet with parchment paper, about two fingers apart, and let them rise.
6) Preheat the oven to 340°F and bring it to temperature. Bake the brioche with extra virgin olive oil in the hot oven at middle height and cook for about 25 minutes, until they appear well risen and golden brown.
Notes
Additional Tip: Before baking, we can gently brush them with water or egg yolk and milk and sprinkle them with sesame seeds, poppy seeds, chia seeds, etc…
