Olive oil wreath

Assaf Granit | 2/23/23

Are you a lover of brioche bread? Assaf Granit's olive oil crown from Tékès will be ideal for your breakfasts, snacks or other gourmet snacks.

for 1 piece

Preparation time: 30 min

Cooking time: 25 min

Rest : 3 h

40 g fresh baker's yeast
240 g brown sugar
2 kg flour
36 cl olive oil
54 g salt

1 - Prepare the dough : start by blending 33 cl water, yeast and brown sugar for 5 min in a food processor. Add the flour and knead. As soon as the dough is smooth, add the olive oil and salt, and mix for a further 5 min, until the dough is smooth.

2 - Place the dough in a bowl and leave to rest for 2 h at room temperature (or overnight in the fridge).

3 - In a dish or on a baking sheet, form 45 g balls - it's very important to leave a 1 cm space between each ball. Leave to rest for 1 h.

4 - Place in a 180°C oven and bake for 25 min. When the bread is golden brown, brush with olive oil and coarse salt, then serve warm.

These recipes might interest you

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read