Kafanska Pogaca – Tavern Style Rustic Bread
Traditional Artisan Style Rustic Bread perfect addition for grilled meats and stews.
Servings Prep Time
1loaf 10min
Cook Time Passive Time
35min 35min
Servings Prep Time
1loaf 10min
Cook Time Passive Time
35min 35min
Ingredients
Instructions
  1. Add sugar and crumble fresh yeast into a small bowl with lukewarm water, mix well to dissolve.
  2. Add flour and salt to the medium size bowl, stir it briefly.
  3. Add a dissolved yeast solution to the flour and mix gently with the spoon. When about half of the water is absorbed add an olive oil and stir until all the flour is mixed into a unified mass.
  4. Transfer the dough on a lightly floured counter. The dough is very sticky and it is easier to kneed by help of a bench scraper. Kneed with one hand and use another hand to scrape off sticky dough from the counter. Kneed for about 3-5 minutes.
  5. After kneading cover the dough with dusted cling wrap and let it rest for 15 minutes.
  6. While waiting butter and dust with flour a 28 cm (11″) round straight-sided baking steel pan, about 2″ high.
  7. After resting transfer the dough into the baking pan. Dust the dough and your palms well. Flatten and stretch the dough with your palms matching the size of baking pan. 
  8. Cover the baking pan with moist kitchen towel and let the dough rise for 20 minutes.
  9. Preheat the oven to 260°C (500°F), baking rack in the middle of the oven.
  10. Use a fork or other sharp tool to make insertions on top of the dough, any pattern you like.
  11. Cover the baking pan with aluminum foil. Squeeze the foil around the baking pan edge and seal it.
  12. Bake 20 minutes at 260°C (500°F).
  13. Remove the foil, reduce temperature to 218 ºC (425 ºF) and continue baking for another 15 minutes.
  14. Remove pogaca from the baking pan and lightly sprinkle with cold water.
  15. Wrap pogaca into a clean towel and let it cool for 15 minutes.
  16. Serve warm.