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Croatian bread pogacha
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5 from 3 votes

Croatian bread pogacha

This traditional Croatian bread is the perfect addition to any meal! Its soft texture and rustic appearance will make your guests feel right at home. And inside, pogacha has a nice open crumb that's perfect for sopping up gravy or sauces.
Course Side Dish
Cuisine Croatian, Mediterranean
Keyword bread
Prep Time 30 minutes
Cook Time 1 hour
Proof Time 3 hours
Total Time 4 hours 30 minutes
Servings 4 people
Calories 270 kcal

Ingredients 

  • 400 g bread (strong) flour (3 1/4 cup)
  • Handful more for shaping
  • 1 tsp salt
  • 2 1/4 tsp dry yeast
  • 1/2 tbsp sugar
  • 320 ml tepid water (1 1/3 cup full to the brim)
  • Half a handful of semolina four

Instructions

  • Sift the flour into a bowl.
  • In a separate bowl, add 1 tbsp of the sifted flour, dry yeast, sugar, and half the amount of water. Let it stand for 15 minutes until it bubbles up - this is your yeast starter (sponge).
    Croatian pogaca
  • Add salt to the sifted flour and whisk to combine evenly.
  • Once the yeast starter is ready, add it to the sifted flour. Pour in the remaining water.
  • Bring the dough together. It will be shaggy and sticky but don't worry.
    Croatian bread
  • Gently grab the dough underneath on one side and lightly pull it as much as it allows it. Don't stretch as hard as to break it. Fold it onto itself.
    Croatian bread recipe
  • Rotate the bowl quarter of the circle, grab the dough underneath again, and gently pull to stretch as far as it allows you. Fold it onto itself. Repeat 2 more times, each time rotating the bowl to close the full circle.
    Croatian pogacha bread recipe
  • Set your timer to 20 minutes. When it goes off, repeat the stretch and fold routine. Do 2 more stretch and fold movements 2 more times, at 20-minute intervals. After each time, the dough will be softer and more elastic.
    Croatian pogacha
  • Place the bowl with the dough in the fridge and let it rest there for 1 hour.
  • Once the dough is cold, it will be easier to shape. Lightly sprinkle your working surface with flour. Turn the dough over.
    pogacha
  • Without any kneading, shape the dough into a ball. Do that by tucking the ends underneath while you rotate the dough.
    pogacha
  • Get a shallow salad bowl (or something of a similar shape) and line it with a clean kitchen towel. Sprinkle semolina flour over the towel. Make sure the bowl is deep enough to allow the dough to double in size as it proofs.
  • Put the dough ball, seam side up, into the lined bowl. Sprinkle more semolina on top. Leave in the fridge for another hour to proof.
  • In the meantime, have a cast-iron bowl with the lid (Dutch oven) ready. Place it into the oven and turn the temperature to 250 C (480 F).
  • To help you take the dough out of the proofing bowl, place a baking (parchment paper) on it. Flip it into the cast iron dish, laying it down on the side that has the paper on it. You leave the paper too.
    Croatian pogaca
  • Put the lid on and bake for 30 minutes.
  • After that, take the lid off, turn the temperature down to 200 C (400 F) and bake for 20-25 minutes longer to get a golden finish.
  • Take the pogaca out on a cooling rack. Allow it to cool to room temperature before cutting into. it.

Nutrition

Calories: 270kcal