Pogaca (Farmer's Bread)

Pogaca (Farmer's Bread) Recipe from Croatia - Simple and Delicious

Region / culture: Croatia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Pogaca, also known as Farmer's Bread, is a traditional Turkish pastry that is enjoyed as a snack or appetizer. This savory bread is made with simple ingredients like flour, yeast, and fat, resulting in a delicious and fluffy texture.

History

Pogaca has been a staple in Turkish cuisine for centuries, with its origins dating back to the Ottoman Empire. It was traditionally made by farmers as a portable and filling snack to take with them to the fields. Over time, the recipe has evolved and become a popular dish enjoyed by people of all backgrounds.

Ingredients

0.25 cup of fat
2 lb (907 g) of plain flour
salt
0.67 cup of yeast cake
1.33 cup of water

How to prepare

Rub 1-0.5 lb (227 g) of fat into the flour; add salt and yeast previously dissolved in a little lukewarm water and mix.
Knead well, occasionally sprinkling the dough with the remaining flour. The dough should be neither stiff nor soft.
Roll the dough out into the size and shape of a round baking dish. Oil or grease and flour the baking dish and place the dough in it. Cover and let it rise for 15 minutes.
Prick the dough with a fork, starting 1 inch from the edge and making circles spaced 1 inch apart. If desired, brush with egg yolk.
Bake in a hot oven (425°F (218°C)) for about 1 hour. When it is half done, set the oven to moderate.
Serve Pogaca by cutting it into a long narrow strip.

Pogaca is often served hot as an appetizer instead of bread.
Hot pogaca filled with sour cream is considered a particularly delicious specialty.

Variations

Add cheese, olives, or herbs to the dough for extra flavor.
Fill the Pogaca with minced meat, spinach, or feta cheese for a savory twist.
Brush the dough with garlic butter or sesame seeds before baking for added flavor.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure a light and fluffy texture.

- Pricking the dough with a fork before baking helps the bread to cook evenly and prevents air bubbles from forming.

- Brushing the dough with egg yolk before baking gives the bread a golden and shiny crust.

- Serve Pogaca warm for the best taste and texture.

Serving Suggestions

Pogaca can be served as a snack, appetizer, or side dish. It pairs well with soups, salads, and dips.

Cooking Techniques

Kneading the dough well is key to achieving a light and fluffy texture.

- Pricking the dough with a fork before baking helps the bread to cook evenly.

- Baking the Pogaca at a high temperature initially and then reducing the heat helps to create a crispy crust.

Ingredient Substitutions

You can use butter or vegetable oil instead of fat in the recipe.

- Instant yeast can be used instead of yeast cake, but adjust the quantity accordingly.

Make Ahead Tips

You can prepare the dough for Pogaca in advance and refrigerate it overnight. Allow the dough to come to room temperature before baking.

Presentation Ideas

Serve Pogaca on a platter with a side of dipping sauce or spread. Garnish with fresh herbs or sesame seeds for a decorative touch.

Pairing Recommendations

Pogaca pairs well with Turkish tea, coffee, or ayran (yogurt drink). It also goes well with Mediterranean-inspired dishes like hummus, tabbouleh, and kebabs.

Storage and Reheating Instructions

Store leftover Pogaca in an airtight container at room temperature for up to 2 days. To reheat, place the bread in a preheated oven at 350°F (177°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Pogaca contains approximately 250 calories.

Carbohydrates

Each serving of Pogaca contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pogaca contains approximately 10 grams of fat.

Proteins

Each serving of Pogaca contains approximately 5 grams of protein.

Vitamins and minerals

Pogaca is a good source of iron, magnesium, and vitamin B6.

Alergens

Pogaca contains gluten and may also contain dairy if filled with sour cream.

Summary

Pogaca is a delicious and filling pastry that is relatively high in carbohydrates and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Pogaca is a delicious and versatile pastry that can be enjoyed as a snack, appetizer, or side dish. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and satisfying bread that is sure to impress your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Pogaca, or Farmer's Bread, as it is commonly known in my family. It was a warm summer day, and I was visiting my aunt in the countryside. She was a wonderful cook and always had something delicious baking in the oven. On that particular day, she was making Pogaca, a traditional Turkish bread that is loved by many.

As I watched her work in the kitchen, I was mesmerized by the way she kneaded the dough and shaped it into little round balls before baking them to golden perfection. The smell of the freshly baked bread filled the air, and I couldn't wait to taste it.

When it was finally ready, my aunt served me a warm piece of Pogaca with a dollop of homemade butter. The bread was soft and fluffy, with a slight crunch on the outside. The taste was unlike anything I had ever tried before - it was simply divine.

I asked my aunt for the recipe, and she smiled and said, "I learned how to make Pogaca from my grandmother, who learned it from her mother before her. It is a family tradition that has been passed down through the generations."

Inspired by my aunt's skill in the kitchen, I decided to learn how to make Pogaca myself. I asked her to teach me the recipe, and she happily agreed. We spent the afternoon together, measuring ingredients, kneading dough, and shaping the bread into perfect little rounds.

As I watched my aunt work, I realized that there was more to making Pogaca than just following a recipe. It was about the love and care that went into each step, the connection to my family's past, and the joy of sharing something delicious with those you love.

After a few tries, I finally mastered the art of making Pogaca. I made it for my family and friends, who all raved about how delicious it was. The recipe became a staple in my own kitchen, and I continued to make it for special occasions and gatherings.

Over the years, I have added my own twist to the traditional recipe, experimenting with different fillings and flavors. I have shared the recipe with many people, passing on the knowledge that was given to me by my aunt.

Now, whenever I make Pogaca, I think of my aunt and the summer day when she taught me how to make it. I think of the generations of women in my family who have made this bread before me, and the memories and traditions that are intertwined with each delicious bite.

Pogaca will always hold a special place in my heart, a reminder of where I come from and the love that has been passed down through the ages. And I will continue to make it for years to come, sharing the recipe and the story behind it with anyone who will listen.