Traditional Pogača s Maslinama (Olive Bread)
Tradicionalno jelo · Croatian
A classic, rustic Croatian bread enriched with olive oil and studded with Kalamata olives, perfect for any meal.
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Sastojci
- All-purpose flour500g
- Warm water250ml
- Active dry yeast7g
- Olive oil50ml
- Kalamata olives, pitted and halved150g
- Sugar1 tsp
- Salt1.5 tsp
- Black pepper0.5 tsp
Koraci
- 1
Activate yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Make a well in the center.
- 3
Pour the activated yeast mixture and olive oil into the well. Mix until a shaggy dough forms.
- 4
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Knead in the halved Kalamata olives and black pepper until evenly distributed.
- 6
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 7
Punch down the dough and shape it into a round loaf. Place on a baking sheet lined with parchment paper.
- 8
Cover and let rise for another 30 minutes.
- 9
Preheat oven to 200°C (400°F).
- 10
Score the top of the loaf with a sharp knife.
- 11
Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped.
- 12
Let cool on a wire rack before slicing.
