Pogača sa Sirom

👨‍🍳 Instructions

1. 1

   In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   ⏱️ 10 minutes

   💡 Tip: Ensure milk is warm, not hot, to avoid killing the yeast.
2. 2

   In a large bowl, combine flour and salt. Make a well in the center.

   💡 Tip: Using a large bowl makes kneading easier.
3. 3

   Pour the yeast mixture, beaten egg, and oil into the well. Mix until a shaggy dough forms.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   ⏱️ 10 minutes

   💡 Tip: Add a little more flour if the dough is too sticky to handle, but avoid adding too much.
5. 5

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour

   💡 Tip: A slightly warm oven (turned off) is a good place for rising.
6. 6

   Punch down the risen dough and knead briefly. Divide the dough in half.

7. 7

   Roll out one half of the dough into a circle to fit your baking pan (about 24-26 cm diameter). Place it in the greased pan.

   💡 Tip: Use a round cake pan or a baking sheet.
8. 8

   Spread the crumbled cheese evenly over the dough base, leaving a small border.

9. 9

   Roll out the second half of the dough into a circle of the same size and place it on top of the cheese filling. Pinch the edges to seal.

   💡 Tip: You can decorate the top with dough scraps or create a pattern.
10. 10

    Cover the pogača and let it rest for another 15-20 minutes.

    ⏱️ 20 minutes

    💡 Tip: This second rise helps make the bread lighter.
11. 11

    Preheat your oven to 190°C (375°F).

    💡 Tip: Ensure the oven is fully preheated before baking.
12. 12

    Brush the top of the pogača with the egg yolk and sprinkle with sesame or nigella seeds.

13. 13

    Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.

    ⏱️ 35 minutes

    💡 Tip: If the top browns too quickly, you can loosely tent it with foil.
14. 14

    Let it cool slightly in the pan before transferring to a wire rack to cool completely.

    💡 Tip: Serve warm or at room temperature.

💡 Pro Tips

• ✓The quality of the cheese significantly impacts the flavor of the pogača.
• ✓Don't overwork the dough after the first rise, as this can make the bread tough.
• ✓Pogača is best enjoyed fresh, within a day or two of baking.

🔄 Variations

• Add chopped herbs like parsley or chives to the cheese filling.
• Some variations include a sweet pogača with honey and nuts.