Belokranjska Pogaca (Bread, Focaccia)

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg white flour (mix of soft and hard, durum flour preferably)
  • 35
    g yeast (or sour dough if available)
  • 2 -3
  • 1
    tablespoon sunflower oil
  • 1 -2
    teaspoon salt
  • some cumin (Carum carvi)
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DIRECTIONS

  • Mix yeast with 1-2 teaspoons of honey and 0.1l lukewarm water and a teaspoon or two of flour. Wait untill it rises (about 10 minutes).
  • Mix the risen yeast with flour and add 1-2 beaten eggs, salt and water as needed to make a nice medium firm silky textured dough (for special occasions water can be replaced with mixture of sour cream and milk - be careful that either water or cream/milk mixture isn't cold or hot). I also suggest that you dissolve the salt in a little water before adding.
  • Leave it to rise in a warm place (but not too warm) for aprox. half an hour, sometimes more. If you add more oil or cream or eggs the time to rise the dough prolongs. As I make it it usually takes about 45 minutes.
  • Put the risen dough on a floured surface and gently beat it to fit the baking plate. You should get a 1.5 -2 cm thick dough. If you have a smaller oven or baking plate it will probably make two pogaca breads. Traditionally it is round shaped, but you can adapt it to your baking plate.
  • Take a knife and carve squares half deep into the dough.
  • Dampen the surface with a mixture of 1 beaten egg and a tablespoon milk - use a brush.
  • Sprinkle with salt and cumin.
  • Leave it for up to 10 minutes if you want the bread to be a little bit higher or bake it immediately in the oven at 200C for about 20 - 30 minutes untill nice golden brown.
  • On different occasions you can enrich the Belokranjska pogaca with cheese (sprinkle small dices on top instead of cumin) or some dry meat (smoked ham -- ). The pogaca is also sometimes made with onions which are cut in small, fried untill brown, cooled down then mixed into the dough (step 2).
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