Pogaca (Bosnian/Croatian) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. So I searched high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn't get too hard to chew or too thick to eat.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr 30 mins
total:
2 hrs 5 mins
Servings:
5
Yield:
5 rectangular breads
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.

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  • Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.

  • Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.

  • Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.

  • Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

Cook's Notes:

For an Italian taste, I add 1/8 cup of one or more of the following: rosemary, thyme, basil, garlic powder, onion powder, and sometimes cut-up Kalamata olives. I top the bread with thin onion slices, mozzarella, and/or Parmesan cheese.

Or for a kick I add 1/8 cup of one or more of the following: jarred jalapeno slices or diced fresh jalapenos, shredded Cheddar cheese, garlic powder, and red onion. I top the bread with additional shredded Cheddar cheese and jalapeno.

For a flavor that mimics Red Lobster(R) Cheddar biscuits, I add 1/8 cup of one or more of the following: cayenne pepper, garlic powder, shredded Cheddar cheese, chopped green onion, and dried parsley. I top the bread with extra shredded Cheddar and parsley.

Nutrition Facts

296 calories; protein 7.6g 15% DV; carbohydrates 38.4g 12% DV; fat 12.3g 19% DV; cholesterol 2.6mg 1% DV; sodium 248.5mg 10% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/02/2020
Very simple and delicious. I say eating these fresh tastes better than those from the restaurants. You have to try this. Other than waiting with my timer set up, I spent maybe only 20 min. Thanks for the recipe. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/26/2019
Easy and Tasty!! Read More
Rating: 5 stars
07/02/2020
Very simple and delicious. I say eating these fresh tastes better than those from the restaurants. You have to try this. Other than waiting with my timer set up, I spent maybe only 20 min. Thanks for the recipe. Read More
Rating: 5 stars
06/06/2018
Dinner guests loved it -asked for recipe! Made this on a worknight for a dinner party. I thought it would an easy one to make on a busy night. So the night before I made up the dough up to the first rising and popped it into the fridge overnight. The next day I took it out after returning home from work and took it through the next steps letting it rise a little longer since the dough was cold. Made it into 6 rolls instead of 5. They turned out just as expected -great texture inside and out and a great flavor. Will definitely make them again! Read More
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