Sometimes nothing beats an old-fashioned pogača to warm the soul. Soft, pillowy, and in this case stuffed with tasty deli meats and cheeses, this recipe is simple and delicious. Across the Balkans, but especially in Serbia, a pogača is very symbolic. Used in rituals for events like weddings, and baptisms, and taken when going to visit a newborn child, it’s a staple rooted in tradition. The version I’m sharing with you today is more on the casual side, even ideal for a party or to take to a gathering. One thing is for sure, the intoxicating smell emitting from you oven as it bakes will have your home transported to simpler times.
I love baked goods. I’ve mentioned this many times before but it’s so true. I love carbs and carbs love me. I’ll choose some Kiflice over a cake or dessert any day. And I know I’m not the only one, so I’m always digging through my recipes to dig up something tasty to share. I especially love this recipe because unlike some of the more technical pogaca recipes, this one is very very simple to put together. There isn’t much dough shaping involved, unlike other versions. And because this one is a more casual bread, it doesn’t necessarily need to even look pretty to taste good.
When I made this recipe to photograph, I used whatever deli meat/cheese I had in my fridge, which at the time consisted of hard salami, ham, turkey breast, and two types of cheese (Munster and cheddar). You can of course use any deli products you’d like. In the future I’ll again use whatever I have on hand, and if I don’t I’ll simply leave it plain.
Feel free to adjust your fillings to taste, and substitute the meats and cheeses to work for your dietary needs. One thing though, that you won’t want to do is leave out the butter. The butter gives it that familiar, rich flavor that you simply can’t replicate with anything else. Back home margarine is more commonly used when making this recipe but I prefer real butter here as I think it tastes better.
I hope you give this recipe a try very soon!
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Punjena Pogača/Meat & Cheese Stuffed Bread
Course: AppetizersCuisine: Balkan, Serbian6
servings1
hour40
minutesAn easy bread recipe that will be the crown jewel of any meal!
Ingredients
2 cups (473 ml) milk, warm
3 eggs
1 cup (~200 ml) oil
1 tbsp (17 g) salt
1 tbsp (12.5 g) sugar
1 tbsp (9 g) active dry yeast or equivalent fresh yeast
3-4 tablespoons butter, softened
4-6 cups (480-720 g) all-purpose flour
2 cups (240 g) shredded cheese of your choice
2 cups (300 g) diced deli meat of your choice
3 tablespoons (45 g) sour cream
- Also
1 egg yolk
Sesame seeds
Directions
- Begin by proofing your yeast. To a small bowl add the warm milk, sugar, and yeast. Stir to combine, cover, and place in a warm place to proof. I like to put it in my turned-off microwave.
- While the yeast is proofing, to a large mixing bowl add the eggs and oil and whisk to combine. The mixture will slightly thicken. Once the yeast has been proofed, pour the milk and yeast into the egg and oil mixture and then add the salt.
- Next, add in the flour, a little at a time and continue stirring with a wooden spoon or use your hands. Continue to knead the dough and add flour until the dough pulls away from the sides of the mixing bowl and comes together into a smooth dough ball.
- At this point, cover the bowl and place it in a warm place to allow the dough to double in size. I like to once again use my microwave for this as it prevents drafts from affecting the dough.
- While the dough is rising, in a medium size mixing bowl combine your filling ingredients (cheese, meat, and sour cream). Stir to combine and set aside.
- Preheat oven to 350 F/ 175 C and prepare a 12-inch springform pan by greasing the sides and lining the bottom with parchment paper. Or line the entire pan with parchment paper. Set aside.
- When the dough is ready, transfer it to a lightly floured work surface and knead it briefly to deflate the dough. Next, using a rolling pin roll out the dough into a large rectangle. Roll the dough out thinly but do not go so far that it tears. See photos above.
- Spread the butter on the surface of the dough in an even layer.
- Next, transfer the filling onto the dough and spread in an even layer on top of the butter.
- Fold in both the left and right side slightly towards the middle. Do not fold in the sides too far towards the middle, just about 2-3 inches in.
- Next, begin to roll the dough into a log (away from you) until it’s rolled completely. Apply light pressure as you roll the dough but not too much where it’s affecting the shape of the log.
- Using a sharp knife, cut one end of the log about 3 inches wide and place the cut piece in the center of the pan. Next, continue slicing the log into 2 inch pieces and laying them along the edges of the pan into a circle. Fill in the remaining space with the rest of the dough in any shape or design you’d like.
- Once assembled, allow the dough to rest for 15-20 minutes, covered.
- After the dough has slightly risen, brush the top with the remaining egg yolk and sprinkle with sesame seeds.
- Bake for 35-40 minutes or until golden brown. If the pogaca is browning too quickly, cover the top with aluminum foil and continue baking until baked through.
- Enjoy hot or room temperature. If cooled, heat in the microwave for a few seconds before enjoying.
