An olive poğaça made by filling soft dough with chopped black olives and baking it until it rises. A beloved pastry for breakfast and teatime, these poğaças bring together the olive's salty aroma with a soft texture.
Mix lukewarm milk, oil, yogurt, egg and salt. Sift in the baking powder and gradually add the flour to get a soft dough that doesn't stick to your hands. Rest for 15 minutes.
Mix the well-drained, chopped black olives with chopped parsley to prepare the filling.
Take walnut-sized pieces of dough and flatten them in your hand, place the olive filling in the center, close and press gently. Arrange with spacing on a baking-paper-lined tray.
Brush the tops of the poğaças with egg yolk and sprinkle with sesame seeds. Bake in a preheated 180°C oven for 25 minutes, until the tops turn golden.
Important: Draining the olives well and chopping them prevents the dough from getting soggy. Note: Preheat the oven — poğaça put into a cold oven won't rise well. Contains gluten (flour), egg, and dairy (milk, yogurt). Make sure to use pitted olives.
Adding a bit of thyme or chopped walnuts alongside the olives makes the filling more aromatic. The egg yolk you brush on top of the poğaças gives a glossy, appetizing crust.
Admin DadaGastro · verified in test kitchenHerkese tavsiye ederim, güzel bir tarif.
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