Turkish Olive Pogacha - Savory Herb Bread

Ingredients

• 500 g all-purpose flour
• 250 ml warm water
• 7 g active dry yeast
• 3 tbsp plain yogurt
• 4 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 100 g black olives
• 3 tbsp fresh dill
• 1 piece egg
• 2 tbsp sesame seeds

Instructions

1. Activate the yeast

   Dissolve the yeast and sugar in warm water (around 37°C). Let it sit for 8-10 minutes until foamy and bubbly on top. The mixture should smell yeasty and double in volume. Do not use water that's too hot as it will kill the yeast.

2. Make the dough

   In a large bowl, combine flour and salt. Add the yeast mixture, yogurt, and 3 tbsp olive oil. Mix for 2-3 minutes until a shaggy dough forms. The dough should be slightly sticky but manageable. Do not add too much flour at this stage.

3. Knead the dough

   Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked and feel soft and supple. Do not over-knead as this will make the pogacha tough.

4. First rise

   Place dough in an oiled bowl, cover with a damp towel. Let rise in a warm spot for 60-75 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or the texture will be dense.

5. Prepare filling

   Pit and roughly chop the black olives into small pieces. Finely chop the fresh dill. Mix them together in a small bowl. The pieces should be small enough to distribute evenly. Do not chop too finely or the flavors won't be distinct.

6. Shape the pogacha

   Punch down the dough and divide into 12 equal pieces. Roll each piece into a circle, place 1 tbsp olive mixture in center, then gather edges and seal tightly. Place seam-side down on lined baking sheets. Do not overfill or they will burst while baking.

7. Second rise

   Cover shaped pogacha with a clean towel and let rise for 30-40 minutes until puffy and increased by half. They should feel light when gently touched. Do not let them over-rise or they'll deflate when baked.

8. Final preparation

   Preheat oven to 190°C. Beat the egg with remaining 1 tbsp olive oil. Brush each pogacha with egg wash and sprinkle with sesame seeds. The surface should be evenly coated and glossy. Do not skip the egg wash as it creates the golden color.

9. Bake to perfection

   Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. The internal temperature should reach 90°C. Cool on wire racks for 10 minutes before serving. Do not overbake or they will become dry.

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