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Olive Oil Brioche - Tartine Bread again

txfarmer's picture

Olive Oil Brioche - Tartine Bread again

When I buy new cloths/shoes, I tend to always wear them in the begining. Same thing with baking books, I am still on the Tartine Bread Book wagon, so here's another one: olive oil brioche. I always thought brioche is all about showcasing the flavor of butter, but apparently it can be made with olive oil (no butter) and it's a traditional bread from south of France.

I broke out my best olive oil for this one - A TON OF it too, looking that the half empty bottle, i was hoping the result would be worthwile, and it was! Very frangrant, flavorful, and soft, different from the butter ones I made before, but has its own unique charm.

The mixing process was a tad scary. Oil was added after most of the gluten was developed (just like butter broiche recipes), but the dough was literally swimming in a huge puddle of oil at first, didn't seem possible for it to completely absorb the oil. Just be patient, it took quite a few minutes, but all of a suddent, the dough absorbed it all and became silky smooth. Yes, it's still wet and sticky, just like a brioche dough should be, but very smooth. Other than that, the process is straightforward: levain and poolish were added to the final dough for flavor; extra dry yeast was also added so it's a fairly quick bread to make; the dough can also be frozen for up to a week (defrose in fridge overnight before shaping) which also makes it flexible.


I combined this formula with another brioche formula in the same book - removed a pound of the dough aftter mixing and added toasted hazelnut, prosciutto, thyme, and pepper, utterly delicious!

I kneaded the dough very well, hence the airy soft rich crumb for both variations.

The full recipe makes a lot of dough, I halved it, still got 1500g of dough. Other than the small brioche tete, also made a big one (500g) using my brand new ceramic mold. Went a little overboard with the egg wash (3 layers!), so it's kinda dark on top, but it's not burned. Just super fragrant and flavorful.

The formula can be found in the book, or the preview link at

Sending this to Yeastspotting.


arlo's picture

Very nice demonstration of the great breads from Tartine once again Txfarmer. So, I am understanding this right, the brioche has no butter in it? Just olive oil?

txfarmer's picture

Just bucket loads of olive oil, so it's important to use a flavorful one.

Franko's picture

Brioche with olive oil... that's a new one on me . They look great Txfarmer, particularly the savoury variation. Always interesting to read your posts.


txfarmer's picture

I never heard of this concept before either. Worth trying though.

dmsnyder's picture

I was intrigued by the olive oil brioche in "Tartine" also. It's the next bread I'm baking from that book.

I'm betting the dough would be wonderful for making a savory tarte or quiche crust.


txfarmer's picture

I think it can be either savory or sweet, especially liked the addition of orange blossom water - adds that extra something.

wally's picture

but tell me about the flavor. 


txfarmer's picture

Comparing to a butter brioche of the similar ratio, I'd say the flavor is more subtle. I brought these to my parents, who liked how soft and flavorful they are without being "too oily" or "too heavy". I also think butter ones may have slightly higher volume, but these are softer and more delicate.

Floydm's picture

Wow, those are beautiful, TX.  Nicely done!

txfarmer's picture

Your brioches are mouth watering as well!

teketeke's picture

It is well written how you made another wonderful bread.  I really admire your bread baking, Txfarmer.

Best wishes,


txfarmer's picture

Thank you so much for your encouragement! :)

SylviaH's picture

these have to be heart healthy : ) and a real crowd pleaser.   Delicious and lovely baking, TxFarmer!


txfarmer's picture

With that much oil, I hesitate to link this with "healthy". :P However, it does eliminate some guilt while eating (lots of) these little buns.

saltandserenity's picture

Txfarmer, you could get a job as Tartine's new publicist!!  Everything you have made from the book is fantastic and you have convinced me (and countless others I am sure) to buy the book!!  Well done. 

 I did not love the BBA brioche so maybe olive oil brioche would be more to my taste.

ww's picture

Hi Tx farmer and lgelfan,

the recipe calls for active dry yeast. I get lost with these different names all the time. Is this instant yeast?

not sure abt the quantity of dough this will produce. lgelfan - looking at that photo you have, how many such loaves did you get out of it?


ww's picture

After posting i remembered that indeed active dry yeast is not quite the same as instant dry. And that one needs less of instant dry than active dry. So i just used abt two-thirds the qty of yeast called for, without being too accurate abt it.

And you're right it's a lot of dough. I made a loaf (well, it's still in the freezer) and six burger-sized buns out of it.

It's delicious, isn't it :)) I had taken out some marmalade to to slather on it but found myself eating it plain, so scrumptious it was. All that olive oil and honey... anyone hesitating to make this should hesitate no more. I can imagine how well it would lend itself to savoury options (i deliberately left out the orange blososm water). Brunch calls!


Jeremy's picture

Is it possible to freeze the dough for a later use? I need dough for a weekend,  but want to make it ahead and freeze it?



Lazy baker


txfarmer's picture

I have never successfully freeze this dough. I'd suggest par-bake (bake 3/4 of the way), freeze, then reheat.


Breadandwine's picture

After seeing this thread I was inspired to make my own vegan brioche in which to wrap my homemade vegan haggis for Christmas dinner.

I introduced a few tweaks, since I was after the most flavourful dough I could. I'm pretty confident I succeeded - but I'm always open to new suggestions!

I thought it deserved a new thread on the subject:

I've always wrapped a bread dough around a variety of fillings, but I've never used a brioche dough before.

Thanks, tx!

Cheers, Paul

Xochitlfilms's picture

I've had success and failures with this recipe from Tartine - both the olive oil and butter version.  I've made versions where the bread collapses during the proofing stage - again, with both the butter and olive oil recipes.  You mentioned you kneaded the dough well.  Just wondering if you kneaded the dough in the mixer for longer than the recipe called for?  If so, at what stage?