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Traditional Provençal gibassier recipe

Gibassier, the jewel of Provençal pastry-making, is a crunchy galette flavored with olive oil and orange blossom. Typical of the 13 Christmas desserts, this dry cookie is distinguished from the pompe à huile by its sandy texture. Discover the authentic recipe for this traditional delicacy, handed down from generation to generation in the Luberon and Aix-en-Provence region.

Recette de gibassier provençal.

Origin and history of the Provencal gibassier

The gibassier has its roots in the farming traditions of the Luberon region. Its name derives from the Provençal “giba”, meaning “hump”, in reference to its slightly domed shape.

Initially conceived as a nourishing snack for shepherds and hunters, this rustic cookie has gradually been refined over the centuries. The addition of olive oil and subtle flavors such as aniseed or orange blossom transformed this sturdy snack into a prized delicacy.

The town of Lourmarin claims the paternity of the authentic gibassier. Since the 19th century, local bakers have perpetuated the traditional recipe, contributing to its fame throughout Provence.

Today, gibassier embodies a precious taste heritage, a symbol of the Mediterranean art of living.

The key ingredients of a true aniseed gibassier

The success of a gibassier depends on a precise balance of quality ingredients. T55 flour, the basis of the dough, is blended with extra-virgin olive oil (200 ml for 500 g of flour). Blond cane sugar (150 g) adds a subtle sweetness.

Fresh baker's yeast (20 g) ensures a light rise. Warm water (100 ml) and a pinch of salt complete the dough.

Characteristic aromas come from :

  • 2 tbsp orange blossom water

  • Zest of one untreated lemon and one untreated orange

  • 1 tbsp. green aniseed (optional)

A successful gibassier needs to be 2 cm thick before baking, and left to rest at room temperature.

The recipe

Start preparation by dissolving the yeast in a little lukewarm water. Pour the sifted flour into a large bowl and create a fountain in the center. Add the olive oil (3 tablespoons), sugar and a pinch of salt.

Stir in the yeast and orange blossom water. Knead the dough for 10 minutes until it reaches a soft, homogeneous consistency. Cover with a clean cloth and leave to rest for 2 hours at room temperature.

On a floured work surface, roll out the dough into an oval shape 2 cm thick. Make decorative incisions with a sharp knife. Leave to rise for a further 30 minutes before baking at 180°C for 25 minutes, until golden brown.

What's the difference between a gibassier and an oil pump?

Although both are emblematic of Provence, the gibassier and the pompe à huile have distinct characteristics. Gibassier is distinguished by its crisp, sandy texture, while pompe à huile offers a softer, airier consistency.

In terms of ingredients, the gibassier often incorporates green aniseed and candied orange zest, which are absent from the pompe à huile. The latter uses a more generous dose of olive oil, giving it its distinctive texture.

Preparation also differs:

  • The gibassier does not require prolonged rising.

  • The oil pump requires a longer resting time.

Finally, the gibassier is generally flat with characteristic incisions, while the oil pump adopts a more rounded shape. These subtle nuances make each pastry a unique taste experience on Provencal tables.

Preparing sourdough dough

To make the sourdough dough for the gibassier, start by preparing a head sourdough. Mix 50g flour with 25ml warm water and a pinch of yeast. Leave to ferment for 12 hours at room temperature.

Stir the sourdough into the flour, add the water and knead for 10 minutes. Cover with a damp cloth and leave in a draft-free place for 3 hours.

Add the olive oil, sugar and flavorings. Knead for a further 5 minutes. Leave to rest in a cool place for 1 hour.

This slow fermentation develops the gibassier's characteristic aromas and improves its digestibility. Careful kneading ensures an ideal texture, between crumbly and soft.

The importance of olive oil and orange blossom

Olive oil and orange blossom give gibassier its unique Provencal character. Olive oil adds a subtle creaminess and fruity notes, while offering monounsaturated fatty acids beneficial to cardiovascular health.

Orange blossom, meanwhile, delivers a delicate fragrance and slightly bitter flavor that balance out the sweetness of the dessert. Its relaxing properties aid digestion.

The marriage of these two ingredients creates an exceptional taste synergy:

  • Oil softens the bitterness of orange blossom

  • Orange blossom enhances the oil's fruity aromas.

Their precise dosage determines the success of the gibassier, giving it its characteristic crumbly texture and distinctive aromatic bouquet.

Shaping and baking traditional gibassier

Once the dough has rested, roll it out to an oval shape 2 cm thick. Make fan-shaped incisions with a pastry cutter, without reaching the edges. Leave to rise for 30 minutes at room temperature.

Preheat oven to 180°C. Gently brush the surface with a mixture of water and sugar. Bake for 20-25 minutes, until golden brown.

Remove from oven and apply a light glaze of 2 tbsp powdered sugar and 1cl sweet coffee. Cool on a wire rack before serving.

For a crispier version, extend the baking time by 5 minutes and leave the gibassier in the oven, turned off and ajar, for a further 10 minutes.

Le gibassier provençal.

Variations: dry gibassier, brioche or shortbread?

There are several versions of gibassier, each with its own particularities. The dry version is characterized by its crunchy consistency and long shelf life. Ideal with coffee or tea.

The brioche version is softer and more like a viennoiserie. It requires a longer resting time and delicate baking to obtain its airy texture.

Gibassier sablé, on the other hand, is more akin to a crumbly cookie. Its preparation involves the use of cold butter and minimal kneading to preserve its grainy texture.

Some artisans offer innovative recipes, incorporating candied fruit or spices such as cinnamon, to revisit this Provencal classic.

Lourmarin gibassier, a local specialty

The village of Lourmarin, nestled in the heart of the Luberon, is renowned for its authentic gibassier. This local version is distinguished by its particularly crumbly shortbread dough and intense olive oil flavor.

La Maison du Gibassier, founded in 1996, carries on the tradition with a jealously guarded recipe. Their secret? First cold-pressed French olive oil and artisan know-how handed down from generation to generation.

Enthusiasts enjoy this delicacy with a local vin cuit. For the best taste experience, we recommend eating it within a few days of production, when its crunchy texture is at its peak.

Every year, the Lourmarin Christmas market showcases this specialty, attracting gourmets and the curious from all over the region.

Tips for a successful homemade gibassier

To make a gibassier worthy of the best Provencal bakeries, here are a few essential tips:

Sift the flour well to avoid lumps. Knead the dough gently to avoid over-developing the gluten.

Let the dough rest in the refrigerator for at least 2 hours before shaping. This allows the flavors to develop fully.

Use a sharp pastry cutter to make clean incisions. This will ensure even puffing during baking.

Keep a close eye on coloring during baking. Overcooked game will lose its subtle flavor.

For optimum storage, wrap in a clean cloth and keep in a dry place. Best eaten within 3 days of preparation.

The gibassier, star of the 13 Christmas desserts

The gibassier is one of Provence's 13 traditional Christmas desserts. This age-old custom symbolizes sharing and abundance during the festive season. The gibassier represents bread, an essential element of the Provencal table.

Its oval shape evokes the halo of Christ, while its incisions are reminiscent of ears of wheat. Provençal families appreciate its crunchy texture, in contrast to other sweet dishes.

Accompanied by vin cuit or vin doux naturel, gibassier is the perfect finishing touch to any New Year's Eve meal. Its presence on the festive table perpetuates a precious culinary heritage handed down from generation to generation throughout Provence.

Discover all our other Provencal recipes on this page.