Belokranjska Pogača
Belokranjska pogača is a traditional Slovenian flatbread, often described as a salted cake or focaccia. It's known for its distinctive criss-cross pattern, created by incisions made before baking. This bread is typically served for special occasions and as a welcome bread for guests.
🧂 Ingredients
- 120 ml Warm water (for yeast)
- 0.5 tsp Sugar
- 10 g Instant dry yeast
- 180 ml Water (for dough)
- 500 g All-purpose flour
- 8 g Salt
- 1 large Egg (for egg wash)
- 1 pinch Coarse sea salt
- 0.5 tsp Caraway seeds
👨🍳 Instructions
- 1
Combine 120ml warm water, 0.5 tsp sugar, and 10g instant dry yeast in a small bowl. Stir and set aside for 5 minutes until the yeast activates and becomes foamy.
💡 Tip: Ensure the water is warm, not hot, to avoid killing the yeast. - 2
In a large bowl, combine 500g all-purpose flour and 8g salt. Add the activated yeast mixture and 180ml water. Knead the dough for 5-10 minutes by hand or with a stand mixer until it is smooth and elastic.
💡 Tip: The dough should be slightly sticky but manageable. Add a little more flour if too wet, or a tiny bit of water if too dry. - 3
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and let it proof in a warm place for about 20 minutes, or until it has doubled in size.
- 4
Preheat your oven to 220°C (430°F). If you have a pizza stone, place it in the oven to heat up.
💡 Tip: Preheating the oven and pizza stone ensures a crispier crust. - 5
On a baking sheet lined with parchment paper, shape the dough into a round disk, about 30 cm (12 inches) in diameter and 1-2 cm thick. The edges should be slightly thinner than the center.
💡 Tip: Avoid touching the edges too much to keep them slightly raised. - 6
Using a dough scraper or a knife, make seven incisions in the dough: one long incision in the center and three shorter incisions on each side, forming a criss-cross pattern. Press down, but not all the way through.
💡 Tip: These incisions help in tearing the bread into neat pieces later. - 7
Whisk together 1 egg and 1 tablespoon of milk for the egg wash. Brush the entire surface of the dough with the egg wash. Sprinkle generously with coarse sea salt and caraway seeds.
💡 Tip: Ensure even coverage with the egg wash for a golden-brown finish. - 8
Bake for 20-25 minutes, or until the pogača is golden brown and cooked through.
💡 Tip: Rotate the baking sheet halfway through for even baking. - 9
Serve warm or at room temperature. Traditionally, it is broken into pieces by hand rather than cut with a knife.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of olive oil to the dough.
- ✓If you don't have caraway seeds, you can omit them or substitute with a pinch of fennel seeds.
- ✓The incisions are not just decorative; they help in tearing the bread easily.
🔄 Variations
- Some recipes include a small amount of milk in the dough for added softness.
- A sprinkle of dried rosemary can be added with the caraway seeds for extra aroma.