Breads
Pogača s Maslinama
Ingredients
- - 500 g (1.1 lb) plain flour
- - 7 g (1 packet) instant dry yeast
- - 300 ml (10 fl oz / 1 1/4 cups) warm water
- - 100 g (3.5 oz) pitted black olives, roughly chopped
- - 4 tbsp extra virgin olive oil, plus extra for drizzling
- - 1 tsp salt
- - 1 tsp sugar
- - 1 tsp dried rosemary
Method
- Dissolve yeast and sugar in warm water, let stand 10 minutes until foamy.
- Mix flour and salt in a bowl, add the yeast mixture and olive oil, and knead into a smooth, soft dough.
- Knead in the chopped olives and rosemary until evenly distributed.
- Cover and let rise in a warm place for 1 hour, until doubled.
- Press the dough out onto an oiled baking tray, dimpling the surface with fingertips.
- Drizzle with extra olive oil and a little sea salt.
- Bake at 210°C (410°F) for 20-25 minutes until golden.
Introduction: A simple olive oil flatbread studded with Dalmatian olives, this coastal pogača reflects the Mediterranean
staples of the region — olive groves stretch across the islands and hinterland, and this bread is a common
accompaniment to seafood meals and family gatherings.
Cultural Background: A simple olive oil flatbread studded with Dalmatian olives, this coastal pogača reflects the Mediterranean
staples of the region — olive groves stretch across the islands and hinterland, and this bread is a common
accompaniment to seafood meals and family gatherings.
Tips: Dimpling the dough before baking creates pockets that hold the olive oil. Use a mix of green and black olives for
more complex flavour.
Variations: Sun-dried tomatoes can be added alongside or instead of olives.
Storage: Store wrapped at room temperature for up to 2 days.
Reheating: Warm in the oven at 160°C (320°F) for 5 minutes.
Nutrition: Per serving (approx.): 260 kcal, 6 g protein, 10 g fat, 36 g carbohydrate.
FAQs
Q: What is this bread traditionally served with?
A: It's commonly served alongside grilled fish, cured meats or as part of a Dalmatian appetizer spread.
Q: Can I use green olives instead?
A: Yes, green or a mix of green and black olives both work well.