Pan brioche with Olive Oil

Pan brioche with Olive Oil

Generally prepared with butter, pan brioche is a soft dough with a slightly sweet taste. The Basso Oil variant, however, provides for the use of Extra Virgin Olive Oil as vegetable fat, making it even lighter, but still suitable for any kind of filling.


40 gr of milk
40 gr of water
125 gr of 00 flour
125 gr of manitoba flour
25 gr of EVO oil
1 teaspoon of honey
15 gr of sugar
5 gr of brewer’s yeast
1 yolk
2 whole eggs
5 gr of salt


Before proceeding with the dough, it will be necessary to prepare the leaven, by mixing 30 grams of milk and 30 grams of water with 50 grams of 00 flour and 50 grams of manitoba flour, together with yeast. Once a smooth dough is obtained, it will be enough to let it rest for at least half an hour in order to see the leaven doubled. Continue preparing the dough, using 75 grams each of the two flours and adding water and the remaining milk. Add the Basso extra virgin olive oil, sugar, honey, salt, an egg and the yolk, continuing to knead until the dough is very smooth. Crush and roll the yeast, then add it to the dough until combined; let rise for up to two hours. Line a plum cake mold with lightly greased parchment paper and insert the dough. Let rise again for at least 40 minutes, brush with egg and bake in a preheated oven at 220° for 20 minutes, and then for another 20 minutes at 180°.

Chef’s tip

You can add extra flavor and color to your pan brioche by using seeds on the surface, decorating it before baking, or you can flavor it using aromatic oil.