Pogaca Recipe

I absolutely adore this recipe because it’s a perfect blend of warm, homemade comfort and a modern twist with that salty feta and fresh parsley filling. Plus, there’s something so satisfying about creating a batch of these golden, fluffy buns and seeing the delight on my friends’ faces when they taste the crispy exterior and the soft, cheesy inside!

One of the Turkish savory pastries I like the most is pogaca. It is a great snack food and a breakfast treat.

The dough is simple: all-purpose flour, instant dry yeast, a touch of sugar and salt, and the warmth of milk and melted butter. I used to think that the warmth in the dough and the richness from the melted butter were enough to guarantee a perfect texture, and they are, but I’ve learned that crumbled feta cheese is the key to a delightfully tangy flavor.

An optional fresh parsley filling is also delicious. Finally, a glaze of egg yolk gives the pogaca an irresistibly golden finish.

You could even top it with sesame seeds.

Ingredients

Flour for all purposes: Yields structure; supplies carbs.

Instant dry yeast: Agent that causes leavening, helps dough rise.

Moisture, flavor, and tenderness are the trifecta of qualities that all baked goods should have.

Milk not only serves in those basic capacities but also as a medium for the other ingredients to do their work.

Feta cheese: Provides a source of protein and calcium, a flavor with a lot of tang.

Eggs contribute richness, bind ingredients, and offer protein.

Oil derived from vegetables: Moisture enhancer, texture improver.

Parsley: Optional; it brings a freshness and a hint of color.

Ingredient Quantities

• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm milk
• 1/4 cup vegetable oil
• 1/4 cup unsalted butter, melted
• 1 egg
• 1 egg white (for dough)
• 1 egg yolk (for glazing)
• 1 cup feta cheese, crumbled
• 1/4 cup chopped fresh parsley (optional)
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon nigella seeds (optional)

Instructions

1. In a big mixing bowl, the warm milk, sugar, and instant dry yeast are combined. They are stirred gently and allowed to sit for about 5 minutes until they become bubbly.

2. Incorporate into the yeast mixture the following ingredients: melted butter, vegetable oil, one whole egg, and one egg white. Stir the mixture until it is well combined.

3. In another bowl, combine the flour and salt. Slowly mix the dry constituents into the wet ones, and stir until a malleable dough forms.

4. The dough should be kneaded on a floured surface for approximately 10 minutes until it becomes smooth and elastic.

5. Put the dough in a bowl that has been lightly oiled, cover the dough with a damp cloth or some plastic wrap, and allow it to rise in a warm location for around 1 hour or until it has doubled in size.

6. Your oven should be preheated to 375°F (190°C), and a baking sheet should be lined with parchment paper.

7. Deflate the dough and divide it into equal portions. Form each portion into a ball, and flatten it slightly between your palms.

8. In the center of each flattened ball, place a spoonful of crumbled feta cheese and chopped parsley. Pinch the edges together to enclose the filling, and form a bun.

9. Position the buns with their seams facing down on the baking sheet you prepared. Using a brush, apply the beaten egg yolk to the tops of the buns, and then, if you’re using them, shower on the nigella and sesame seeds.

10. In a preheated oven, bake for 20–25 minutes or until golden brown. Remove from the oven and let cool slightly before serving. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or wooden spoon
4. Medium mixing bowl
5. Kitchen towel or plastic wrap
6. Rolling pin (optional, for flattening dough)
7. Baking sheet
8. Parchment paper
9. Pastry brush
10. Oven
11. Knife or dough scraper
12. Surface for kneading (e.g., countertop or large cutting board)

FAQ

• Can I substitute instant dry yeast with active dry yeast?Certainly! Active dry yeast is acceptable to use, but it must first be activated. To do this, combine it with warm milk and a bit of sugar, then allow it to work its magic before mixing it with the flour.
• How do I store leftover Pogaca?Keep any uneaten portions in a sealed container at room temp for no more than 2 days. If you want to retain them for longer, you can stash them in the freezer — they will be fine there for up to 3 months. When you’re ready to serve, warm them through in the oven before eating.
• Can I make Pogaca without eggs?Certainly! An egg and an egg white can be omitted from the dough, but the texture will differ slightly from that of the original recipe. If you need to avoid eggs altogether, consider using a flax seed meal ‘egg’ as a substitute.
• What can I substitute for feta cheese?Feta cheese can be replaced with ricotta, cottage cheese, or another similar crumbly cheese, though this will change the flavor somewhat.
• Is it necessary to include parsley in the filling?Parsley is optional. It adds a fresh taste, but you can leave it out if you prefer.
• What is the best way to ensure my dough rises well?Make sure your milk is warm (not hot) to properly activate the yeast, and allow the dough to rise in a warm, draft-free place until it is twice as large as when you first shaped it.
• Can I use whole wheat flour instead of all-purpose flour?You can replace some of the all-purpose flour with whole wheat flour, but the texture will be denser. For a good starting place, swap out up to 1 cup and see how you feel about the flavor and texture.

Substitutions and Variations

Substitute whole wheat flour for all-purpose flour if you want an even denser baked product. If you need a gluten-free option, substitute gluten-free all-purpose flour.
Instant dry yeast: Use active dry yeast as a substitute, but first, activate it in warm milk for 5 to 10 minutes before mixing it with the flour.
Milk: For a dairy-free version, use almond milk or soy milk.
Feta cheese: Use ricotta cheese if you want a flavor that’s milder, or substitute with goat cheese for something that’s still tangy but different.
Cooking oil: Use olive oil for a more flavorful profile, or opt for coconut oil if you prefer a touch of sweetness.

Pro Tips

1. Activate the Yeast Properly Make sure the milk is warm, not hot, as overly hot liquid can kill the yeast. Aim for a temperature around 100-110°F (37-43°C) to ensure proper activation.

2. Knead Thoroughly Kneading the dough for the full 10 minutes helps develop the gluten, resulting in a more elastic and airy texture. If you have a stand mixer, use the dough hook attachment to make this process easier.

3. First Rise Tip For the initial rise, place the dough in a slightly warm area. You can use an oven that’s been preheated to 200°F (93°C) for a minute and then turned off, creating a warm environment that encourages faster and more consistent rising.

4. Even Filling Distribution When adding the feta cheese and parsley filling, ensure it’s evenly distributed in each portion of dough to avoid each bun having an uneven distribution of flavors.

5. Egg Wash for Extra Shine and Flavor The egg yolk glaze not only provides a beautiful golden color but also adds a slight richness to the crust. For an even shinier finish, you can mix the egg yolk with a teaspoon of water before brushing it onto the buns.