- 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
- A cup olive paste
- An egg yolk
- Some sesame
- Some nigella
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.
A covered kneading pot
A pastry brush
An oven tray
Place margarine or butter, olive oil, yogurt, sparkling water and vinegar into a pot and mix.
Add salt and baking powder and mix again. Finally add flour little by little and knead slowly.
When the dough is soft enough, cover it and set aside in fridge for a day.
After a day, take it from fridge. The dough will be concrete.
Take egg sized pieces and roll on your palm. Then spread, place olive paste and close as seen on the photos.
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.
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.