Name: Turkish Olive Pogacha - Savory Stuffed Bread
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 200 ml warm milk; 7 g active dry yeast; 1 tsp sugar; 60 ml olive oil; 1 tsp salt; 150 g black olives; 30 g fresh parsley; 1 piece egg; 1 tbsp nigella seeds

Zeytinli poğaça represents the heart of Turkish bakery culture, found in every neighborhood bakery across Turkey. These beloved pastries are part of the poğaça family, which includes various savory and sweet filled breads that have been enjoyed for centuries. The magic of olive poğaça lies in its perfect balance of textures and flavors. The yeasted dough is enriched with olive oil and milk, creating a tender crumb that's neither too heavy nor too light. When you bite into one, you're greeted by the soft, pillowy bread that gives way to pockets of briny black olives and fresh herbs. The crust develops a beautiful golden color with a slight crispness that contrasts beautifully with the soft interior. These versatile pastries fill your kitchen with an irresistible aroma of baking bread mixed with Mediterranean herbs. They're traditionally enjoyed warm from the oven alongside Turkish tea for breakfast or as an afternoon snack. The olive filling provides a satisfying saltiness that makes them incredibly moreish. Zeytinli poğaça is perfect for meal prep, packed lunches, or entertaining guests. They freeze beautifully and can be reheated whenever you need a quick, comforting bite that transports you straight to a Turkish bakery.

Ingredients

Instructions

Activate the yeast

Warm the milk to lukewarm temperature (around 37°C). Mix yeast and sugar into the warm milk and let stand for 5-8 minutes until foamy and bubbly on top. The mixture should smell yeasty and look active. Do not use hot milk as it will kill the yeast.
Make the dough

In a large bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix with a wooden spoon for 2-3 minutes, then knead by hand for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel slightly tacky but not sticky. Do not add too much flour during kneading.
First rise

Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm spot for 1-1.5 hours until doubled in size. The dough should spring back slowly when gently poked. Do not let it over-rise or the texture will become dense.
Prepare filling

Pit and roughly chop the black olives into small pieces. Finely chop the fresh parsley. Mix olives and parsley together in a small bowl for 1 minute until well combined. The pieces should be small enough to distribute evenly. Do not chop too finely or the filling will become mushy.
Shape the poğaça

Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a circle about 10cm diameter on a lightly floured surface. Place 1 tablespoon of olive filling in the center, then gather edges and pinch tightly to seal. Do not overfill or they will burst during baking.
Second rise

Place sealed poğaça seam-side down on parchment-lined baking sheets, spacing 5cm apart. Cover with damp cloth and rise for 30-40 minutes until noticeably puffed. They should feel light and airy when gently touched. Do not skip this second rise or they will be dense.
Bake to perfection

Preheat oven to 180°C. Beat the egg and brush tops of poğaça, then sprinkle with nigella seeds. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom. The tops should be deep golden and the sides firm. Do not overbake or they will become dry.

Tips

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Cooking Tips

Let the dough rest for 10 minutes after kneading before the first rise - this develops better gluten structure and creates a more tender crumb.

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Alternatives

Green olives work beautifully instead of black olives, or try a mix of both for more complex flavor. Fresh dill can replace parsley for a more aromatic filling.

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Serving & Storage

Serve warm with Turkish tea or ayran. Store in airtight container for 3 days at room temperature, or freeze for up to 3 months. Reheat in 160°C oven for 5 minutes to restore crispness.