Flower Pogaca


This has been one of the best bread recipes I've ever made! It might look difficult to make but once you see the pictures you will understand how easy it is to make instead. It takes a little time since you need to roll out 10 sheets with a rolling pin. It surely is worth the effort. You get to show off at the end ;)

250g milk
10g sugar
25g fresh yeast
700g flour
2 eggs
90g sunflower oil
20g salt

100g melted margarine

1 egg yolk
1 tbsp milk
Sesame, flax seeds

  • Warm milk for 1 minute at 37ºC on Speed 1
  • Add sugar and yeast. Mix for 4 seconds on Speed 4
  • Sift in flour. Add oil, salt and eggs. Knead for 5 minutes
  • Place it in a deep bowl. Cover with plastic film. Let it rise for 1-1.5h
  • Knead for 30 seconds by your hands
  • Divide it into 3 pieces as 600 - 450 and 150g
  • Dived 600g piece into 5 pieces (120g each)
  • Roll out each 5 pieces into disk shape with rolling pin in at a size which is 1-2cm smaller than the diameter of your tart pin (I used 28cm tart pan)
  • Brush with melted margarine between the pieces and place them one over another (only in between, not on the top of 5th one)
  • Grease and flour your tart pan. Move pogaca gently and place tart pan. Cut into 8 pieces leaving 1cm from the ends as in the picture below
  • Twist them outwards as in the picture below

  • Divide 450g piece into 5 pieces around 90g each
  • Roll out with rolling pin at a size of the diameter of the hole in the center.
  • Grease them with melted margarine and place them one over another as you did before
  • Cut them into 8 pieces and twist outwards as in the picture below

  • Roll 150g dough into a ball shape and place it in the center

  • Beat egg yolk and 1tbsp milk. Brush on the top
  • Sprinkle with flax seeds in the center, sesame on the petals. Cover with a damp cloth until the oven is heated.
  • Preheat oven at 200ºC
  • Bake it in preheated oven at 200ºC for 10 minutes
  • After 10 minutes passed reduce the temperature at 180ºC, cover pogaca with baking paper and bake for 20 minutes
  • After 20 minutes passed remove baking paper and continue to bake for 5-10 minutes
  • Let it cool down a bit before you serve

Afiyet olsun...

In original recipe there is 40g of fresh yeast and the duration for rising is 30 minutes. I, instead, used 25g fresh yeast and let it rise for almost 1,5-2 hours 

The link for the original recipe is here
Thanks to Minjina Kuhinjica for this marvelous recipe and presentation...


9 yorum:

  1. This looks beautiful Farfallina!

  2. Thank you Tebasile
    My husband said that it looks like opera house in Sydney :)

  3. I'm glad you like it :)
    Best regards from Serbia.

  4. Dear Minja thanks to you I've made quite an impression around here :)
    Your blog is marvelous by the way. One of my favorites!

  5. That is so gorgeous!! Well done :)

  6. What a stunning bread! This would make a wonderful centrepiece on a celebration table.