Pogaca With Feta Cheese Turkish Breakfast Pastry Recipe

I absolutely adore this recipe because the warm, freshly baked dough filled with creamy feta and vibrant parsley is like a hug for my tastebuds, reminding me of cozy family gatherings. Plus, there’s something so satisfying about making these delightful pastries from scratch—they’re perfect for impressing friends at brunch or enjoying a solo night in with Netflix!

Pogaca with Feta Cheese is one of my favorite Turkish breakfast pastries, featuring a delicate balance of soft, fluffy dough and savory filling. The dough is made with 500 grams of all-purpose flour and a packet of instant dry yeast.

It comes together beautifully with warm milk and vegetable oil and is then rolled out to a thickness of about one centimeter. The filling boasts 200 grams of crumbled feta cheese and fresh parsley, which really punch up the flavor.

I wouldn’t be able to live with myself if I didn’t tell you to top them with sesame seeds for extra crunch. These pastries are not just delicious, though; they’re a good source of calcium and protein.

Ingredients

All-purpose flour: Delivers structure; a rich source of carbohydrates.

Fast-acting yeast: Makes things rise and become light.

Feta cheese: Contributes sodium, as well as protein and calcium.

Parsley provides a fresh punch of flavor, and it also serves as a vitamin-rich element of your meal.

And by “meal,” I mean any kind of “meal”—as in breakfast, lunch, and dinner.

Parsley is a breakfast herb.

It punks the flavors in omelets and akin egg dishes as well as in any kind of frittata.

And if you don’t have a frittata, breakfast hash, or hangover tacos in your life, I don’t know how to help you.

Sesame seeds: Provide a nutty topping and a good source of healthy fats and protein.

Milk that is warm: Helps yeast grow, adds moisture and richness.

Ingredient Quantities

• 500g all-purpose flour
• 1 packet (7g) instant dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 200ml warm milk
• 100ml warm water
• 100ml vegetable oil
• 1 egg (yolk separated for glazing)
• 200g feta cheese, crumbled
• 2 tablespoons chopped fresh parsley
• Sesame seeds (optional, for topping)

Instructions

1. In a large mixing bowl, integrate the warm milk, warm water, sugar, and dry yeast. Stir these ingredients together softly and allow them to rest for around 5 minutes, or until they started to appear frothy.

2. Combine the flour and salt with the yeast solution. Add the vegetable oil and the egg white (save the yolk for another time). Then mix all the ingredients together until you have a well-formed, smooth dough that has come completely together and cleans the mixing bowl.

3. On a floured surface, knead the dough for roughly 8-10 minutes until it is smooth and elastic. Use a stand mixer with a dough hook for about 5 minutes if you prefer that method.

4. Put the dough in a bowl that has been lightly oiled. Cover the dough with a clean kitchen towel or some plastic wrap, and let it rise in a warm spot for about 1-
1.5 hours. The dough should approximately double in size.

5. In a tiny bowl, combine the crumbled feta cheese and chopped parsley.

6. Set the oven to 180°C (350°F). Prepare a baking sheet by lining it with parchment paper.

7. After the dough has completed its rise, it is gently deflated and divided into small, equal parts (about the size of a golf ball).

8. Each piece of dough is flattened slightly. A tablespoon of the mixture of feta and parsley is placed in the center. The edges are folded over the filling, and they are pinched to seal and form a ball or an oval shape.

9. Put the filled pastries seam side down on the baking sheet that has been prepared for baking. Brush the tops with the reserved egg yolk and sprinkle with sesame seeds, if desired.

10. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Using a sharp knife, make a deep X in the top of each pogaca. Brush with oil and then bake. Serve warm.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Stand mixer with dough hook (optional)
5. Clean kitchen towel or plastic wrap
6. Small bowl
7. Baking sheet
8. Parchment paper
9. Sharp knife
10. Pastry brush
11. Flour sifter or fine-mesh sieve (optional, for flouring surface)

FAQ

• What is Pogaca?A beloved Turkish treat, pogaca is an often cheesy pastry that makes for a lovely breakfast or snack. While its numerous iterations—from savory to sweet—make it a viable all-day food, it is close to a traditional Turkish breakfast item.
• Can I use fresh yeast instead of instant dry yeast? Yes, you can substitute fresh yeast for instant dry yeast. Use about 21g of fresh yeast, and make sure to dissolve it in the warm milk and water mixture before adding it to the flour.
• Is it possible to make the dough ahead of time?Certainly! You can ready the dough ahead of time. Allow it to rise, punch it down, and then cover it securely before refrigerating for no longer than a day. When you’re ready, shape the dough and bake.
• What other fillings can I use?In addition to feta cheese, you can use other ingredients for variety, like spinach, mashed potatoes, or minced meat, as fillings.
• How do I ensure my Pogaca develops a golden color?Applying the egg yolk to the pastries before baking helps achieve a nice, golden color. Sprinkling sesame seeds on top of the pastries before baking adds both an interesting flavor and appealing visual detail.
• Can I freeze Pogaca? Yes, you can freeze baked Pogaca. Allow them to cool completely before storing them in an airtight container or freezer bag for up to 2-3 months.
• How do I reheat Pogaca?Frozen or refrigerated Pogaca can be reheated in an oven preheated to 180°C (350°F). Warm the Pogaca in the oven for about 10 minutes, or until they reach your desired temperature and texture.

Substitutions and Variations

All-purpose flour: Replace with whole wheat flour for a nuttier flavor and more fiber.
Almond milk or soy milk can be used as dairy-free alternatives in place of warm milk.
Vegetable oil: Substitute with olive oil for a more robust flavor.
Feta cheese: Substitute ricotta cheese for a creamier flavor, or use a plant-based feta for a vegan version.
Sesame seeds: For an alternative topping, use poppy seeds or nigella seeds.

Pro Tips

1. Ensure Proper Dough Texture When mixing the dough, pay attention to its texture. If the dough feels too sticky, gradually add a bit more flour, a tablespoon at a time, until it reaches a smooth and elastic consistency. Conversely, if it feels too dry, add a teaspoon of warm water at a time.

2. Proofing Environment For the dough to rise properly, it needs a warm environment. If your kitchen is cool, you can preheat the oven to the lowest setting for a few minutes, then turn it off and place the covered bowl inside. Alternatively, boiling some water and placing it in the oven with the dough can create a warm, humid environment.

3. Filling Experimentation While feta and parsley make a classic filling, you can experiment with other combinations, such as incorporating some sun-dried tomatoes or olives for a Mediterranean twist.

4. Even Baking When placing the pastries on the baking sheet, ensure they are spaced evenly apart. This allows for uniform heat circulation, ensuring they cook evenly and the tops turn golden brown.

5. Final Touches To enhance flavor and appearance, consider sprinkling a tiny amount of coarse sea salt or a mix of black and white sesame seeds on top after applying the egg yolk. This adds an extra dimension of taste and texture.