Mediterranean brioche

Pack your family this hearty picnic lunch by Sophie Gray, slip, slop, slap and head for the great outdoors

  • 1 hr 5 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print


Mediterranean brioche
  • 4 cup flour
  • 2 tablespoon sugar
  • 3/4 teaspoon salt
  • 12 gram instant yeast
  • 1 cup warm milk
  • 120 gram butter, melted
  • 3 eggs
  • 1 cup store-bought or homemade onion jam
  • 75 gram sundried tomatoes, chopped
  • 100 gram feta cheese, crumbled
  • 100 gram black olives, sliced (optional)


Mediterranean brioche
  • 1
    In a large bowl combine 1½ cups of the flour, the sugar, salt and instant yeast then mix.
  • 2
    Add the warm milk and melted butter and stir in. Scrape down the sides of the bowl with a rubber scraper then cover and set aside until doubled in size – approximately 40 minutes.
  • 3
    While the dough is rising, line a 12-hole muffin pan with squares of non-stick baking paper or muffin cases.
  • 4
    When the mixture has doubled in size, whisk in the eggs one at a time using a fork, then the remaining 2½ cups of flour. Turn onto a floured board and knead until smooth, dusting with flour as needed to prevent sticking.
  • 5
    Roll the dough out to a rectangle approximately 40cm x 30cm. Spread with the onion jam, then scatter on the chopped sundried tomatoes, feta and olives, if using.
  • 6
    Roll up the dough into a long roll, and slice into 12 even slices. Place the slices cut-side up in the prepared muffin pans, and leave to rise until doubled – approximately 25 minutes.
  • 7
    Bake in a preheated oven at 190°C for 20-25 minutes or until golden. Cool and store in an airtight container.

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