Savoury brioche with ham,cheese and olives

savoury brioche with ham, cheese and olives

Hello everyone, I bet you are all reeling from the Christmas excesses. Well, here’s another excess you MUST indulge yourself in: this incredible savoury brioche. It’s to die for! Amazingly soft and very, very tasty. You will impress family and friends if you produce one of these, I am sure.  I have already made it three times with very pleasing results. This one has ham in it but you could make it vegetarian by substituting the ham with mushrooms. What I like about it is that, unlike other brioches I have seen, it doesn’t contain ridiculously high amounts of butter.  I found the recipe on this amazing Italian blog called Zenzero e limone (Ginger and lemon to you!) and slightly adapted it. The lady who blogs is clearly passionate about cooking and knows her stuff in the kitchen . I will be trying some more of her recipes soon for sure!! Anyway, if you are interested in trying your hands at some yeasty type of bread try this one. Success guaranteed!


For the brioche

  • 500 g strong white flour
  • 2 eggs
  • 180 ml warm milk
  • 20 gr. fresh yeast (or 7-8 gr. dried yeast)
  • 80 g butter, melted
  • 1 tbspoon sugar
  • 10 gr. salt
  • for the glaze: a bit of milk and some poppy seeds

For the filling

  • 130-150 g comte, cheddar or emmenthal cheese (or a mixture), grated
  • a handful of grated parmesan (optional but I love it!)
  • 100 g good quality cooked ham, finelly chopped
  • a handful of black or green olives (or a mixture of the two which is what I did), finelly chopped


In a large bowl combine together the flour, eggs, melted butter, salt, sugar and the milk in which you will have dissolved the yeast. Work with your hands to form a soft but not sticky dough. Make a ball, cover it and put it in a warm place to prove until it has doubled in size (approx. 1 to 1 and a half hour).

Flatten the dough into a largish rectangle. Scatter on it the grated parmesan cheese, cheese, ham and olives (I whizzed them all individually in a food processor).

Roll it up like a swiss roll from its longest side. Bend it round to form a circle.

Make 8 deep slashes on the top (but don’t get right to the bottom!) and put it in a 23 cm. buttered tin, or even better in one of those large tins designed to bake cakes with a hole in the middle. Cover and let it rise again for approx. 1 hour.


Brush with milk, scatter some poppy seeds on the top and bake for approx. 30 minutes at 190 degrees. It will be cooked when it’s a lovely golden colour at the top. It is best served warm on the day. If you have any leftovers the day after put it in the oven to warm up first.


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1 Response to “Savoury brioche with ham,cheese and olives”

  • Questa brioche salata e’ veramente buona! Io ho assaggiato direttamente quella della chef e la consiglii vivamente. Provare x credere!

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