📝 About This Recipe
Hailing from the sun-drenched hills of Provence, the Gibassier is a magnificent leavened pastry that captures the essence of French Mediterranean baking. Unlike its cousin the Pompe à l'Huile, this version is enriched with fruity olive oil, scented with anise seed, and studded with candied orange peel for a sophisticated aromatic profile. Its signature 'leaf' shape and dusting of fine sugar make it a stunning centerpiece for any breakfast or afternoon tea.
🥗 Ingredients
Pre-Ferment (Biga)
- 150 grams All-purpose flour (high quality)
- 90 ml Whole milk (lukewarm, approx 100°F)
- 1/2 teaspoon Instant yeast
Main Dough
- 350 grams All-purpose flour
- 100 grams Granulated sugar
- 2 pieces Large eggs (at room temperature)
- 80 ml Extra virgin olive oil (use a fruity, high-quality oil)
- 2 tablespoons Orange blossom water (authentic French or Lebanese brands preferred)
- 1 tablespoon Anise seeds (slightly bruised in a mortar)
- 60 grams Candied orange peel (finely diced)
- 1 teaspoon Kosher salt
- 1.5 teaspoons Instant yeast (additional for the main dough)
Finishing
- 50 grams Unsalted butter (melted and clarified)
- 1/2 cup Granulated sugar (for coating)
👨🍳 Instructions
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1
Prepare the Biga: In a small bowl, whisk the lukewarm milk and 1/2 tsp yeast. Stir in 150g flour until a stiff ball forms. Cover and let rise in a warm spot for 1.5 to 2 hours until doubled.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the remaining flour, sugar, salt, and the additional 1.5 tsp yeast.
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3
Add the eggs, orange blossom water, and the prepared Biga (torn into small chunks) to the dry ingredients. Mix on low speed until the dough starts to come together.
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4
Slowly drizzle in the olive oil while the mixer is running. Increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
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5
Add the bruised anise seeds and finely diced candied orange peel. Mix for another 1-2 minutes until the inclusions are evenly distributed.
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6
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free area for about 1.5 hours or until doubled in size.
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7
Turn the dough onto a lightly floured surface and divide it into 10-12 equal portions (about 80-90g each). Shape each into an oval/football shape.
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8
Using a rolling pin, flatten each oval into a 1/2-inch thick disc. Using a sharp knife or a bench scraper, make one vertical cut in the center and three diagonal slashes on each side (resembling a leaf's veins).
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9
Gently pull the dough to open up the slits, creating a decorative, lattice-like appearance. Place the shaped pastries on parchment-lined baking sheets.
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10
Cover loosely and let proof for 45-60 minutes. Preheat your oven to 350°F (175°C) during this time.
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11
Bake for 15-18 minutes until the pastries are a light golden brown. Do not overbake; they should remain soft.
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12
While still warm, brush each pastry generously with melted clarified butter and immediately dredge or sprinkle with granulated sugar until coated.
💡 Chef's Tips
Use a high-quality, fruity Extra Virgin Olive Oil; the flavor of the oil is central to the pastry's identity. Don't skip the Biga—this pre-ferment is essential for the complex flavor and soft texture of the crumb. If the dough is too springy when shaping, let it rest for 5 minutes to relax the gluten before finishing the slashes. Clarifying the butter for the finish prevents the sugar from becoming soggy, keeping it crisp and sparkly.
🍽️ Serving Suggestions
Serve warm with a bowl of café au lait for a classic French breakfast. Pair with a glass of sweet Muscat de Beaumes-de-Venise for a sophisticated dessert. Enjoy alongside fresh apricot jam or orange marmalade to enhance the citrus notes. These are best eaten the day they are made, but can be lightly toasted the next day.