Sage and Olive Oil Brioche

The perfect sharing loaf, made for tearing around the table and dipping liberally into a bowl of extra virgin olive oil. 

This is a bread so good it turned strangers into friends. The recipe was created by the talented Allegra D’Agostini, who came up with the idea for our sensory tasting event where it was enjoyed by members of the community. We received countless requests for the recipe, and we are excited to share it with you all now. 

Here's the method:

• In a small saucepan, gently warm the milk until steaming and add the sage, leaving ten or so leaves out for garnishing.

• Steep the sage for 30 minutes, then strain it out and whisk in the honey and one egg.

• In the bowl of a stand mixer with the dough hook attachment, stir together the flour, yeast and salt. While mixing on low, slowly pour in the sage milk mixture. Mix for 5 minutes until a cohesive dough forms, then gradually add in the olive oil. Mix on medium speed for another 14-15 minutes until the dough is strong and the oil is fully incorporated.

• Form the dough into a ball and place it inside a large bowl, then cover and proof somewhere warm for about 1 hour or until doubled in size.

• Once the dough is ready to shape, line a large tray with baking paper and turn the dough out onto a work surface. Use a bench scraper to portion it into 5 equal-sized pieces. Then, use your hands to roll each piece of dough into a long log with tapered ends. Braid the strips of dough together, incorporating leaves of sage as you go (I suggest watching a youtube video for lessons on 5-piece braids if you’re unfamiliar!), then pinch the ends together to create a circle. Transfer to your prepared tray, cover with a clean kitchen towel, and proof somewhere warm for another 45 minutes or until doubled in size.

• When your loaf is nearly ready to bake, arrange a rack in the centre of the oven and preheat it to

  390°F/200°C (180°C fan). Whisk the second egg in a bowl, then brush the exterior with it and bake for 23-26 minutes until puffed, deeply golden on top and underneath, and baked through. Once finished, remove it from the oven and cool slightly, then brush the top with honey, sprinkle with a pinch of flaky salt and enjoy.