Basics
Šokačka pogača (Slavonian onion flatbread)
- Preparation time
- 2 h 30
- Servings
- 6
Ingredients
- Flour — to buy500 g
- Water — to buy300 ml
- Baker's yeast — to buy10 g (1 packet)
- Olive oil — to buy4 tbsp
- Salt — to buy10 g
- Onion — to buy2 large
- Egg — to buy1 (yolk)
Preparation
In a large bowl, mix 500 g flour with 10 g salt. Crumble the yeast into 300 ml lukewarm water (never hot, it would kill the yeast) with a pinch of sugar, and let it foam for 10 minutes.
Pour the yeast mixture and 4 tbsp olive oil over the flour, then knead by hand for 10 minutes until you get a smooth, elastic dough that pulls away from the sides of the bowl.
Cover the bowl with a damp cloth and let rise for 1h30 at room temperature: the dough should double in size, a sign the yeast is working well.
Meanwhile, thinly slice 2 large onions and sweat them for 15 minutes over low heat in olive oil until translucent and soft without browning: this is the fragrant heart of the pogača.
Punch down the dough, roll it into a large 2 cm-thick disc on a floured baking sheet, then scatter the confit onions over the whole surface, pressing them lightly with your fingertips.
Let it rise for another 20 minutes, brush with beaten egg yolk for shine, then bake at 220°C for 25 minutes until the crust is nicely golden.
Let cool for 10 minutes before slicing: Šokačka pogača is best enjoyed warm, alongside cured meats or fresh cheese.