Nicola Lamb's olive oil brioche with brie - delicious. magazine

Ingredients

• For the dough
• 50g free-range egg (about 1 medium)
• 110g whole milk
• 230g strong white bread flour
• 4g instant dried yeast
• 5g salt
• 20g unsalted butter, softened
• 50g olive oil
• 30g runny honey, plus extra to drizzle
• For the grapes
• 150g seedless red grapes
• 1 tbsp olive oil
• ¼ tsp sea salt flakes
• 1 tsp balsamic, red wine or white wine vinegar
• 2-3 thyme sprigs
• 2 tsp fennel seeds (optional)
• For the other toppings
• 100g free-range egg (about 2 medium), beaten with a pinch of salt
• 150g brie, cut into 10 equal slices
• Extra-virgin olive oil to drizzle
• 5-10 thyme sprigs, leaves picked
• Runny honey to drizzle