Pogača (Slovenian Flatbread)

Name: Pogača (Slovenian Flatbread)
Yield: 6
Cuisine: Slovenia
Ingredients: Bread flour — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 1 tsp; Salt — 1 tsp; Warm water — 300 ml (1 1/4 cups); Olive oil, plus extra for drizzling — 60 ml (1/4 cup); Coarse sea salt and dried rosemary, to finish

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 1 tsp
Salt — 1 tsp
Warm water — 300 ml (1 1/4 cups)
Olive oil, plus extra for drizzling — 60 ml (1/4 cup)
Coarse sea salt and dried rosemary, to finish

Method

In a large bowl, combine the flour, yeast, sugar and salt.
Add the warm water and olive oil, and mix until a soft, slightly sticky dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover with a towel and let rise in a warm place for 1 hour, until doubled in size.
Punch down the dough and press it out onto an oiled baking tray into a round or oval shape about 2 cm (3/4 inch) thick.
Cover and let rise again for 20 minutes.
Using your fingertips, press dimples all over the surface of the dough.
Drizzle generously with olive oil and scatter with coarse sea salt and dried rosemary.
Bake at 220°C (425°F) for 20–25 minutes, until golden brown.
Cool slightly on a wire rack before tearing or slicing to serve.

Introduction: Pogača is a simple, olive-oil-enriched flatbread found particularly in Slovenia's coastal Primorska region, reflecting the area's close ties to Mediterranean and Adriatic cooking traditions.

Cultural Background: Pogača is a simple, olive-oil-enriched flatbread found particularly in Slovenia's coastal Primorska region, reflecting the area's close ties to Mediterranean and Adriatic cooking traditions. Soft, slightly chewy and dimpled on top, it is baked for everyday meals as well as festive gatherings, often torn and shared straight from the tray.

Tips: Dimpling the dough firmly helps hold the olive oil and prevents the top from puffing up unevenly. Serve warm for the best texture and aroma.

Variations: Top with thinly sliced olives or sun-dried tomatoes for a coastal variation. A scattering of grated hard cheese before baking adds a savoury crust. Vegetarian / Vegan Note Naturally vegetarian; already vegan as written.

Storage: Store wrapped at room temperature for up to 2 days.

Reheating: Warm in a 180°C (350°F) oven for 5–8 minutes to refresh the crust. Nutrition (Approx. per Serving) Approx. 260 kcal, 6 g protein, 8 g fat, 40 g carbohydrate per serving.

FAQs:

Q: Can I make the dough ahead?

A: Yes, the dough can rise slowly overnight in the refrigerator; bring to room temperature before shaping.

Q: What is pogača traditionally served with?

A: It is often served alongside cured meats, cheese and olives as part of a coastal-style spread.