Published Jun 19th
Prep 15m Cook 20m Additional 1h 30m Ready In 1h 65m
Servings 5 rectangular breads Calories 295.8

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.

Recipe Ingredients

  • ⅓ cup milk
  • ⅓ cup water
  • 1 ½ teaspoons white sugar
  • 2 ½ teaspoons active dry yeast
  • 2 cups bread flour
  • ½ teaspoon salt
  • ¼ cup olive oil, or as needed

Cooking Directions

  1. 1 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.
  2. 2 Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
  3. 3 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.
  4. 4 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.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
  6. 6 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.

Nutrition Facts

  • Calories 295.8
  • Carbohydrate 38.4 g
  • Cholesterol 2.6 mg
  • Fat 12.3 g
  • Fiber 1.6 g
  • Protein 7.6 g
  • Saturated Fat 2 g
  • Sodium 248.5 mg
  • Sugar 2.9 g

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Chef'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.
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  1. 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.
  2. Easy and Tasty!!
  3. 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 - Read more ...