📝 About This Recipe
Hailing from the sun-drenched region of Provence, the Gibassier is a festive, olive oil-based brioche that serves as one of the traditional thirteen desserts of Christmas. Unlike its softer cousin, the Pompe à l'Huile, the Gibassier is characterized by a slightly crisp exterior, a tender crumb, and a hauntingly beautiful aroma of aniseed and orange flower water. Studded with candied orange peel and dusted with sugar, this bread is a masterclass in the delicate balance of Mediterranean flavors.
🥗 Ingredients
The Pre-Ferment (Le Levain)
- 120 grams All-purpose flour (unbleached)
- 70 grams Whole milk (lukewarm, about 100°F)
- 1/2 teaspoon Instant yeast
The Main Dough
- 380 grams All-purpose flour (plus extra for dusting)
- 100 grams Granulated sugar
- 1 teaspoon Fine sea salt
- 1.5 tablespoons Anise seeds (slightly crushed to release oils)
- 2 large Eggs (at room temperature)
- 100 ml Extra virgin olive oil (use a high-quality, fruity oil)
- 3 tablespoons Orange flower water (pure essence)
- 60 grams Unsalted butter (softened and cubed)
- 80 grams Candied orange peel (finely diced)
The Finishing Touch
- 50 grams Unsalted butter (melted, for brushing)
- 1/2 cup Granulated sugar (for coating)
👨🍳 Instructions
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1
Prepare the pre-ferment by mixing the flour, lukewarm milk, and yeast in a small bowl. Cover with plastic wrap and let it sit at room temperature for 1.5 to 2 hours until bubbly and doubled in size.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the main flour, sugar, salt, and crushed anise seeds.
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3
Add the pre-ferment, eggs, olive oil, and orange flower water to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
Increase the speed to medium and knead for about 5-7 minutes. The dough should become smooth and elastic.
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5
Gradually add the softened butter, one cube at a time, ensuring each piece is incorporated before adding the next. Continue kneading until the dough pulls away from the sides of the bowl.
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6
Fold in the finely diced candied orange peel by hand or on the lowest mixer speed until evenly distributed.
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7
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm, draft-free spot for about 90 minutes, or until doubled in volume.
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8
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 or a 'fougasse' shape (a flattened leaf shape).
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9
Using a sharp knife or a bench scraper, make one vertical cut in the center and three diagonal cuts on each side, mimicking the veins of a leaf. Stretch the dough gently to open the 'eyes' or holes.
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10
Place the shaped breads on baking sheets lined with parchment paper. Cover loosely and let rise for another 45-60 minutes.
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11
Preheat your oven to 350°F (175°C). Bake the Gibassiers for 15-18 minutes, or until they are a light golden brown. Do not overbake; they should remain tender.
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12
While still warm, brush each bread generously with melted butter, then immediately press them into a bowl of granulated sugar to coat thoroughly.
💡 Chef's Tips
Always use a high-quality fruity olive oil; as it is a primary fat source, it defines the flavor profile. Crushing the anise seeds slightly with a mortar and pestle is crucial for releasing their aromatic oils. If the dough feels too sticky, resist the urge to add too much flour; the olive oil and butter will make it manageable as you knead. For the best texture, ensure your orange flower water is high quality and not a synthetic 'aroma'. To keep them fresh, store in an airtight container immediately after cooling to maintain their soft interior.
🍽️ Serving Suggestions
Serve warm with a cup of strong espresso or a delicate Earl Grey tea. Pair with a glass of sweet Vin Cuit or Muscat de Beaumes-de-Venise for a true Provencal experience. Enjoy as part of a brunch spread alongside fresh goat cheese and apricot jam. Toast leftovers lightly and serve with a dollop of crème fraîche and honey. Traditionally served during the holidays, but wonderful as a morning pastry any time of year.