Pogača (Macedonian Round White Bread)
Local name: Погача
In short: A soft round Macedonian white loaf with a golden crust, made with flour, yeast, water and a little oil. Tear it at the table. It takes about 1 h in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 1 h 30 min
- Total
- 1 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 275 kcal
Pogača is a round, soft loaf baked in Macedonian homes for family meals and gatherings. This version uses just flour, yeast, water and a little oil, so it is simple to make and happens to be vegan. The dough rises twice, is shaped into a thick round and scored on top before it goes into a hot oven. Tear it at the table to mop up the juices of a stew or to spread with ajvar.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the water and 2 tablespoons of the oil and stir to a shaggy dough.
- Knead on a lightly floured surface for 10 minutes, until smooth and elastic. The dough should be soft and slightly tacky. Put it in an oiled bowl, cover and leave in a warm place for 1 hour, until doubled in size.
- Line a baking sheet with baking paper. Punch down the dough, shape it into a tight ball and flatten it into a round about 24 cm (9 1/2 in) wide and 3 cm (1 1/4 in) thick. Set it on the sheet.
- Score a cross in the top with a sharp knife, or prick it all over with a fork. Cover loosely and let it rise for 30 minutes, until puffy. Meanwhile, heat the oven to 220°C (425°F).
- Mix the remaining 1 tablespoon of oil with 1 tablespoon of water, brush it over the top and sprinkle with the seeds. Bake for 10 minutes, then lower the heat to 190°C (375°F) and bake for 20 to 25 minutes more, until deep golden.
- The loaf is done when it sounds hollow if you tap the bottom. Cool on a wire rack for 20 minutes before tearing or slicing.
Tips
- Keep the dough soft and slightly tacky. Add flour sparingly while kneading, because too much makes the loaf dense.
- For a crisper crust, put a small ovenproof dish of hot water on the bottom rack while the bread bakes.
Questions and answers
Can I use milk instead of water?
Yes. Warm milk gives a softer crumb and a deeper golden color, but the bread is then no longer vegan or dairy-free.
How do I keep pogača fresh?
Wrap it in a clean cloth once it is cool and keep it at room temperature for 2 days. Freeze sliced pieces for up to 2 months and toast them to refresh.
Why is my dough not rising?
The water may have been too hot, which kills the yeast, or the room too cold. Use lukewarm water, about 35°C (95°F), and leave the dough somewhere warm and out of drafts.
How long does it take to make Pogača (Macedonian Round White Bread)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Pogača (Macedonian Round White Bread)?
About 275 kcal per serving, with 7 g of protein, 48 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 48 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 430 mg |
Estimated values, calculated from the ingredients.
