Pogaca (kind of bread) With Cheese

                                     

                                              (This recipe is from Nastini Peksimeti Blog)

 

Ingredients:

 

800g white flour

1tsp instant yeast

400ml lukewarm milk

1 egg

1 egg yolk

125ml oil (for this I use sunflower oil)

1Tbsp sugar

1Tbsp salt

200g - 300g feta cheese (grated or crumbled)

1/4 cup of butter (melted)

 

Pour milk in a bowl, add yeast and sugar. Mix it well until yeast dissolves and leave it in the worm place until bubbles or foam appear. I usually put it on the stove on the warming plate turned on low. In a second bowl, mix flour and salt, add oil, egg and prepared milk with yeast. Knead the dough until it becomes smooth. Cover with a cotton towel or even better plastic wrap (be careful that plastic doesn't touch the dough). Leave it in a warm place for 30 minutes.

When dough is ready, knead it again and divide in 12 pieces. Take an oven proof dish with high sides and spread some butter on the bottom and sides. With a rolling pin flatten the first ball of dough and make it in a shape and size of your baking dish. Spread some butter. Flatten the second ball, put over the first layer, spread some butter, On the third layer, spread butter and add feta cheese. Continue process until you finish, spreading butter on each layer but putting feta chees only on every third. Don't put the butter on the last one. Cut the dough as you like but preferably into one serving pieces. On top, brush with egg yolk (if you mix it with just a little bit of milk it will be easier to spread it).

Cover and leave in the warm place for 30-45 minutes.

Bake on 375 F (180 C) for about 50 min to 1 hour. For the first 20 minutes cover with aluminum foil so the top doesn't burn, then take out the foil and continue baking. When baking is finished, take it out from the oven and leave it few minutes to cool down. Then transfer it onto a wire rack and leave it to cool, at least 30 minutes. Never try to cut it or break it while still hot because it will be mushy (this rule applies to all kinds of bread).