Unfortunately I never got to grow up with my grandparents, as they lived in Croatia and I grew up in Australia. I never got to eat anything my grandparents cooked, unfortunately that is just how it is. So these days I ask my parents what they ate as kids so I can try and replicate some things from their memories. Now I don't have their recipes, I have to rely on my mothers memories (a lot) or try things from the cookbooks I have, or simply google someone else's grandmother. But at least I get to try things my grandparents made or liked to eat. For instance my mum's dad loved pork with sauerkraut on polenta, my dad's mum made amazing gnocchi, adding chicken fat into her dough, my mum's mum baked amazing bread.
So now here we have pogaca (pronounced pogacha). My mum described to me the bread my grandmother made, she even told me she decorated the bread with a fork, so the fork decoration is here to keep that tradition alive.
Now when I bake this bread I always make two. One to eat as normal bread (as I usually bake bread when I don't have bread in the house and I really don't want to go to the shops for just bread) and one gets eaten hot with garlic and parsley oil on top. It's the same recipe, just an added step or two which I've described below.
So now here we have pogaca (pronounced pogacha). My mum described to me the bread my grandmother made, she even told me she decorated the bread with a fork, so the fork decoration is here to keep that tradition alive.
Now when I bake this bread I always make two. One to eat as normal bread (as I usually bake bread when I don't have bread in the house and I really don't want to go to the shops for just bread) and one gets eaten hot with garlic and parsley oil on top. It's the same recipe, just an added step or two which I've described below.
Garlic Bread Version
To turn it into garlic bread mix together
50ml olive oil
3 cloves garlic, chopped
3g salt
20g parsley, chopped
20g parmesan cheese, finely grated (optional)
Now after you have let rolled out the dough and rested it for 30 minutes. Use a pastry cutter to make the indents into the dough, in a criss-cross pattern, you want to go in deep with your indents, but do not cut all the way through. Pour over the garlic-oil mixture and bake as in the recipe below.
This bread is nostalgic to me, and I love making it, hope you give it a try and love it like I do.
50ml olive oil
3 cloves garlic, chopped
3g salt
20g parsley, chopped
20g parmesan cheese, finely grated (optional)
Now after you have let rolled out the dough and rested it for 30 minutes. Use a pastry cutter to make the indents into the dough, in a criss-cross pattern, you want to go in deep with your indents, but do not cut all the way through. Pour over the garlic-oil mixture and bake as in the recipe below.
This bread is nostalgic to me, and I love making it, hope you give it a try and love it like I do.
Recipe
Recipe adapted from www.youtube.com/@appetizing.baking (watch the video here)
Makes 1 pogaca
250ml warm water
5g dried yeast
5g caster sugar
5g salt
25ml olive oil
450g bread flour
Extra virgin olive oil, for brushing
Sea salt flakes, to taste
In a large bowl add your warm water, yeast and sugar, give it a stir, leave for 5 minutes. Add oil give it a quick mix, add flour and salt, mix with wet hands, until a dough forms, then knead a few minutes until a smooth dough forms. Cover bowl with cling film and a tea towel, and leave to rise for an hour, or until at least doubled in size.
Preheat your oven to 180C/160C fan forced. Line a 32 x32cm baking tray with baking paper.
Remove dough from the bowl with wet hands. Knead for a minute, then shape into a circle, flour the bench, if needed. Roll with a rolling pin to make a circle approximately 2cm thick. Place on your baking tray. Cover with a tea towel and let rise for about 1 hour. After the 30 minutes if you want to make garlic bread, now follow the instructions above.
If you are just making a plain pogaca, decorate your dough now by pressing on it with a fork to form a pattern. Brush a little extra virgin olive oil over the top. Sprinkle with sea salt flakes, to taste.
Place in your preheated oven for 25 minutes.
Makes 1 pogaca
250ml warm water
5g dried yeast
5g caster sugar
5g salt
25ml olive oil
450g bread flour
Extra virgin olive oil, for brushing
Sea salt flakes, to taste
In a large bowl add your warm water, yeast and sugar, give it a stir, leave for 5 minutes. Add oil give it a quick mix, add flour and salt, mix with wet hands, until a dough forms, then knead a few minutes until a smooth dough forms. Cover bowl with cling film and a tea towel, and leave to rise for an hour, or until at least doubled in size.
Preheat your oven to 180C/160C fan forced. Line a 32 x32cm baking tray with baking paper.
Remove dough from the bowl with wet hands. Knead for a minute, then shape into a circle, flour the bench, if needed. Roll with a rolling pin to make a circle approximately 2cm thick. Place on your baking tray. Cover with a tea towel and let rise for about 1 hour. After the 30 minutes if you want to make garlic bread, now follow the instructions above.
If you are just making a plain pogaca, decorate your dough now by pressing on it with a fork to form a pattern. Brush a little extra virgin olive oil over the top. Sprinkle with sea salt flakes, to taste.
Place in your preheated oven for 25 minutes.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/pogaca.html
Pin it: www.pinterest.com.au/pin/399413060715245989/
Pin it: www.pinterest.com.au/pin/399413060715245989/
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