📝 About This Recipe
Originating from the heart of Provence, the Gibassier is a magnificent breakfast bread that captures the essence of the Mediterranean with its intoxicating blend of anise, orange blossom, and candied citrus. Unlike its brioche cousins, this firm yet tender galette is enriched with fruity olive oil rather than butter, then finished with a shimmering coat of clarified butter and sugar. It is a rustic, sophisticated masterpiece traditionally enjoyed during the Christmas season but perfect for any morning that calls for a touch of French elegance.
🥗 Ingredients
The Pre-Ferment (Biga)
- 125 grams All-purpose flour (unbleached)
- 75 grams Whole milk (lukewarm, about 100°F)
- 1/8 teaspoon Instant yeast
The Main Dough
- 375 grams All-purpose flour (plus extra for dusting)
- 100 grams Granulated sugar
- 2 pieces Large eggs (at room temperature)
- 80 grams Extra virgin olive oil (use a high-quality, fruity oil)
- 2 tablespoons Orange blossom water (essential for authentic flavor)
- 1.5 tablespoons Anise seeds (slightly crushed to release oils)
- 60 grams Candied orange peel (finely minced)
- 1 teaspoon Kosher salt
- 2 teaspoons Instant yeast
The Finish
- 1/2 cup Unsalted butter (melted and clarified)
- 1 cup Granulated sugar (for dredging)
👨🍳 Instructions
-
1
Prepare the pre-ferment by mixing the 125g flour, lukewarm milk, and 1/8 tsp yeast in a small bowl. Cover with plastic wrap and let it sit at room temperature for 12-14 hours (or overnight) until bubbly and doubled.
-
2
In the bowl of a stand mixer fitted with the dough hook, combine the main dough flour, sugar, salt, and 2 tsp yeast. Stir briefly to distribute.
-
3
Add the prepared pre-ferment, eggs, orange blossom water, and olive oil to the dry ingredients. Mix on low speed until a shaggy dough forms.
-
4
Increase the speed to medium and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away from the sides of the bowl.
-
5
Add the crushed anise seeds and minced candied orange peel. Mix for another 2 minutes until the inclusions are evenly distributed throughout the dough.
-
6
Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
7
Turn the dough onto a lightly floured surface and divide into 12 equal portions (approximately 75-80g each). Shape each portion into a smooth ball.
-
8
Using a rolling pin, flatten each ball into an oval shape about 1/2 inch thick. Use a sharp knife or a dough scraper to cut 7 decorative slits: one large slit in the center and three smaller slits fanning out on each side (like a leaf or a sun).
-
9
Gently pull the dough to open the slits wide; this prevents them from closing up during the second rise and bake. Place on parchment-lined baking sheets.
-
10
Cover the shaped loaves loosely with a kitchen towel and let proof for 45-60 minutes. They should look puffy but not quite doubled.
-
11
Preheat your oven to 350°F (175°C). Bake the Gibassiers for 15-20 minutes until they are a light golden brown. Do not overbake; they should remain soft.
-
12
While still warm, brush each pastry generously with the clarified butter. Immediately dredge in the granulated sugar until thoroughly coated. Cool on a wire rack.
💡 Chef's Tips
Use high-quality extra virgin olive oil for the best flavor profile; a peppery oil will clash with the orange blossom. Ensure the candied orange peel is minced very fine so it doesn't interrupt the dough structure. When cutting the slits, make sure to stretch the dough outward significantly so the beautiful 'fan' shape remains visible after baking. Clarifying the butter is crucial; it removes milk solids and water, allowing the sugar to stick without making the bread soggy. If you don't have orange blossom water, you can substitute with 1 tablespoon of orange zest, though the floral aroma will be less authentic.
🍽️ Serving Suggestions
Serve warm alongside a bowl of cafe au lait for a classic French breakfast. Pair with a glass of sweet Muscat wine for a sophisticated afternoon treat. Complement the citrus notes with a side of fresh seasonal berries or apricot jam. Enjoy as part of a brunch spread with soft goat cheese and honey.