Savoury brioche Christmas tree

by Carlotta Dolzani @dolcetico

Ingredients for 10 servings:

  • 300 gr. - Manitoba flour (or strong flour > W 300 / W 350)
  • 5 gr. - Dried brewer's yeast

  • 1 Teaspoon -  Sugar

  • 1 Teaspoon - Salt

  • 20 gr. - Olitalia extra virgin olive oil


Apart from:

  • 30 gr. - Olio extravergine di oliva Classico Olitalia
  • Q.s. - Sage
  • Q.s. - Rosemary
  • Q.s. - Thyme
  • Q.s.. - Olive paté or other filling of your choice


Savoury brioche Christmas tree 1
Savoury brioche Christmas tree 2

Extra virgin oil and olive oil

Extra virgin olive oil

See all


  • 1

    Pour the flour, brewer's yeast, and sugar in a bowl. Mix well and add the water little by little, mixing quickly with a spoon. When all the flour has absorbed all the water, add salt, olive oil, and knead with your hands until the dough is smooth. Let the dough rest at room temperature for 2 hours in a covered bowl, until its volume doubles.

  • 2

    In the meantime, knife-chop a of herbs such as rosemary, sage, and thyme, and mix them with Olitalia extra virgin olive oil.

  • 3

    Divide the dough into 11 pieces, each of which should be filled with olive pâté (or other filling of your choice) and then folded to form a ball. Dip the dough balls in the oil and herbs mixture and arrange the balls in the shape of a Christmas tree on a baking tray lined with baking paper.

  • 4

    Let it rest for 30 minutes on the baking tray at room temperature, then bake in a hot oven at 180°C/356°F for 25-30 minutes. No one will resist to the softness of this savoury brioche.