Pogaca.....sort of

By: Unknown on 23:48

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So yesterday I did some more #sundaybaking and decided to make something my sister had made which looked very tasty. Steve helped me with these and we went a little off piste but the results are fantastic! The recipe was inspired by this one http://www.giverecipe.com/fluffy-pogaca.html and in the next few weeks I will try giving the real thing a go.

One great thing though if you could really use any fillings you wanted next time I'm going to try feta and olive, and maybe some goats cheese and onion chutney yummy!!

Dough:

4 cups bread flour plus extra for work surface and trays

¼ cup warm milk
1 tbsp dry instant yeast
½ cup vegetable oil
1 tbsp sugar
1 tsp salt
¾ cup warm mineral water
For its filling: (I used two different fillings but you could use anything you want!)

feta cheese

pinch individual rosemary 

chilli flakes

1 red chilli finely sliced

2 slices smoked bacon

1 garlic clove

½ tsp english mustard 

Method

Dough:

In a jug combine the milk, yeast and sugar, mix well then add the oil. Cover with cling film and leave to ferment for about 10-15 minutes.

Place flour and salt in a large mixing bowl, mix together.

When the yeast mixture is ready make a well in the centre of the flour and pour in the mixture. Start to combine using a spatula then with your hands. Do not overwork this dough like a regular bread dough. Once combined it should be a non sticky dough not too dissimilar to pastry dough. Leave the dough in the bowl covered by a warm damp teatowel for 45 minutes.

Meanwhile make your fillings. We decided to make two. For the first crumble the feta with a pinch of red chilli flakes, a few more if you like a punch of heat. For the second in a blender blend the bacon, mustard, small amount of salt ad pepper and garlic clove. Whizz up till you have a smooth paste. Pop the paste into a bowl, lightly flour your hands and roll into balls. 

Once rested the dough will have risen and look slightly paler in colour.

Divide up the dough into however many pieces you would like we did a few large and a few medium sized but do whatever you like! Lightly flour your hands and work surface if needed and shape each piece of dough into a flat disk, pop some filling in the centre and add a few pieces of resemary and a bit of chilli, we did this in the cheese and bacon balls. Pinch up the edges of the dough to form the ball and twist, placing the joined bit down on a floured tray. Repeat with the rest of the dough and your fillings. Finnish with a brush of milk or egg yolk if you like. Steve made a few other different shapes so experiment!

Bake in the oven for 15-30 minutes depending on the size until golden brown.