This Olive Oil brioche still respects the traditional percentages of eggs and fats in the formula- both being 50%. It is a highly enriched dough so mixing by hand can be tricky. You need all the ingredients to be chilled as the mixing process can take a long time and may end up overheating the dough. This recipe is perfect for both sweet and savory application as the sugar content is not high enough to sweeten the dough- just enough to give the dough a tender crumb and beautiful color. 

Recipe:

Yield: 700g x 1ea (10x13" pan)

For the dough:

• 325g Bread Flour (Protein 12%-13%)
• 160g Eggs
• 23g Honey
• 32g Sugar
• 8g Salt
• 4g Osmotolerant Yeast (Gold Yeast)
• 145g Butter

Topping:

• Raw Cane Sugar (As Needed)
• 70g-100g Butter (Chilled and Cubed)

Directions:

1. Mise-en-place: Ensure that all ingredients are chilled.
2. Dough: Mix all of the ingredients (except the olive oil). It will take about 4-5 minutes slow speed then 10-15 minutes high speed until medium gluten development. Slowly add in the olive oil as you mix it in high speed- an additional 8-10 minutes. Ensure that olive oil is well mixed as the dough can feel greasy if it is undermixed or when the dough turn too hot. 
3. Bulk Ferment: Let it ferment for 1-1.5 hours at room temperature- hit the a dough temperature of 23-24C.
4. Cold Ferment (optional): this dough works the best if you cold proof it. If doing this step, let it bulk ferment only for 20-30 minutes or until you see the dough starting to increase volume. Immediately degass and transfer to the fridge covered.
5. Divide/Pre-shape: Lightly transfer the dough in a greased pan with parchment paper at the bottom. I prefer to use oil or butter to roll out the dough- you can either use a rolling pin or dimple it with your hands like a focaccia. 
6. Final Shape: Lightly stretch the dough until you cover all the sheet tray. If it feels too tight, let it rest for 30 minutes then do another dimpling and stretching. 
7. Proof: Proof it for 45 minutes to 60 minutes until the dough doubles in size. You will feel the dough develop more gas as you dimple it more. 
8. Topping: Top the dough with cubes of butter. Sprinkle with raw cane sugar to evenly coat the dough.
9. Bake: Pre-heat your oven to 190C/375F. Place the bread in the oven and immediately  lower the temperature to 176C/350F for 15 minutes.  Add another 8-10 minutes until golden brown or you get an interior temperature of 92C/197F.
10. Cool: Let it completely cool before cutting and serving. You can brush it with more oil or melted butter immediately when you take it out the oven.