CakeChristmas
CakeChristmas
Golden oil pump, whole and low, oval with wide openings. A detached branch next to it shows a dark layer of fig and almonds between the two thicknesses of crumb; the other branches remain connected.
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Cakes with surprises / Brioches, pancakes & donuts

Provençal Olive Oil Bread with Fig Pockets

A recipe by CakeChristmas / Updated on 30 October 2026.

The large flat brioche keeps its openings, but its branches hide a fine garnish of fig.

Large oval fern with six stuffed branches / Oil-lifted dough, flat shaping

10Indicative portions
40 minPreparation
40 minBaking
2 hours 30 minutesRest & Cooling
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Dessert in this mood

Two ovals of dough enclose six strips of fig paste; the notches are practiced only in the corridors left without filling.

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Original quantity: 10 servings.

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Preparation

  1. Reserve 10 g of sugar for finishing. Dispense the yeast in water at 30 °C. Add flour, remaining 80 g of sugar, oil, orange blossom, zest and salt. Knead for 10 minutes to obtain a soft paste.
  2. Cover and allow to double in volume, about 1 h 30 in a temperate room.
  3. Chop the figs, cook them for 8 to 10 minutes with 100 ml of water, then crush in thick paste without free liquid. Stir in almonds and cool completely.
  4. Divide the raised dough into two. Spread two ovals of about 30 x 22 cm, on 7 to 8 mm. Place the first on baking paper. Divide the topping into six oblique strips, leaving 2 cm free all around and 2 cm of bare dough corridors between the strips and in the center.
  5. Lay the second oval and carefully press the edges as well as the corridors without fig. Open a central slot and six oblique slots only in the welded areas, checking that no trim comes out.
  6. Let rise for 45 minutes, powder with the reserved 10 g of sugar and cook for 25 to 30 minutes at 180°C. Cool on a wire rack. Detach a branch to show the fig layer between two layers of crumb.

Preserve and Serve

2 days packed in a cool room; freezing possible in pieces.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.

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