Posted by Selcen Koca Sari on Jun - 17 - 2014 under Pastries
  • 250 grams (0.551 pounds) margarine or butter
  • ½ cup olive oil
  • 1 cup yogurt
  • 1/3 cup sparkling water
  • 4 tablespoons vinegar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 cups flour
For Filling
  • A cup olive paste
For Topping
  • An egg yolk
  • Some sesame
  • Some nigella
Cracked Olive Pogaca
ready in 85 mins Serving: 10 people
About Cracked Olive Pogaca:

This pogaca its different from the others because of its shape and actually one of my favourites. The trick for this pogaca is setting it aside for a night in fridge. I prepare its dough and set it aside in fridge for a night before my guests’s visit. Before a few hours, I take it from fridge, shape it and bake it. So, my guests will have soft and fresh pogacas. Besides, you may use any ingredient for filling. For example you may use cheese, olive paste, potato, onion or even jam if you wish.

Cracked olive pogaca ingredients Cracked olive pogaca making Cracked olive pogaca

  1. A covered kneading pot

  2. A pastry brush

  3. Greased paper

  4. An oven tray

  1. 1

    Place margarine or butter, olive oil, yogurt, sparkling water and vinegar into a pot and mix.

  2. 2

    Add salt and baking powder and mix again. Finally add flour little by little and knead slowly.

  3. 3

    When the dough is soft enough, cover it and set aside in fridge for a day.

  4. 4

    After a day, take it from fridge. The dough will be concrete.

  5. 5

    Take egg sized pieces and roll on your palm. Then spread, place olive paste and close as seen on the photos.

  6. 6

    Roll on your palm again and take all the pogacas onto greased tray. Be careful, the side that you closed should be on the bottom.

  7. 7

    Preheat the oven to 180 °C (355 °F). Eggbrush all the pogacas and sprinkle sesame or nigella. Then bake in the oven until their top turns brown enugh.

Recipe Name
Cracked Olive Pogaca
Published On
Preparation Time
Cook Time
Total Time
Average Rating
4 (1 votes)

6 Responses so far

  1. Chantal says:


    Can you please tell me if you are supposed to leave the dough out of the fridge for a few hours in the morning? or do I take it out and shape and make it right away? I am going to make it in the morning so if you could answer as soon as possible that would be great :)


  2. Ayse says:

    Hi, Your blog is great! Elinize, emeginize saglik.
    I would like to ask your permission about a photo that you took it. I am a volunteer for a non-profit organization. We are planning a Bake Sale. May we use a photo for pogaca for our small flyer? My e-mail address is
    Thank you.

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