Traditional Slovenian bread - Belokranjska pogača
These are the top reasons you should make this wonderful recipe at home.
- traditional Slovenian bread
- fluffy, soft bread with a gorgeous crust sprinkled with caraway and sea salt
- golden-brown exterior
- the smell of this baked goodie is so good
- serve as a side dish, snack, for celebrations, special occasions, or weekend treats
- with traditional seven incisions
- perfect for hosting large gatherings
Storing and freezing
Feel free to store Belokranjska pogača in two ways.
Feel free to keep it in a bread bag or basket at room temperature for up to 3 days.
Feel free to freeze the Belokranjska pogača. Cut into slices and place in the freezer bags. Place in the freezer for up to a month.
How to make Belokranjska pogača at home (video)
Check this quick video to master making Belokranjska pogača at home. This recipe is made in collab with slovenia.si.
Next, try these delicious homebaked goods
- Olive Focaccia
- Rosemary Potato Focaccia
- Savory Bread Rolls with Crispy Pork Lard and Onion
- Soft Dinner Rolls
- Soft Bavarian Pretzels
METHOD
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yeast
Add 120 ml (1/2 cup) of lukewarm water, yeast, and sugar to a bowl. Stir to combine and set aside for 5 minutes for the yeast to activate.
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dough
Add all the ingredients: yeast mixture, the rest of the water, flour, and salt to a bowl (or a bowl of a stand mixer fitted with a dough hook.) Knead into a smooth and elastic mixture. Knead for 5 minutes with a stand mixer or 8 - 10 minutes by hand. Transfer the dough to a baking sheet lined with parchment paper. Cover with a kitchen towel or a large bowl and set aside. Proof for 20 minutes at room temperature or until doubled in size. Place a rack in the middle of the oven. Place a pizza stone on top (if you have one), and preheat the oven to 220 °C / 430 °F.
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shape
Shape the dough on the parchment paper. Using your hand, shape the dough into a round 30 cm (12-inch) disk with a thickness of 1 - 2 cm (up to 3/4 inch). The dough is thinner on the edges than it is in the center and shouldn't touch the baking sheet.
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incisions
Using a dough scraper or cutter, make incisions in the dough. Press the dough, cut it only some of the way through. First, create a long incision in the middle of the dough, then make three incisions on each side, about 2 inches apart, to get a criss-cross pattern. Brush the dough with an egg wash and sprinkle with coarse sea salt and caraway seeds.
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bake
Place the baking sheet with pogača into the preheated oven. Bake for 20 - 25 minutes at 220 °C / 430 °F or until golden brown. Serve warm or at room temperature.
