Turkish cuisine · Breakfast & Eggs

Zeytinli Poğaça (Olive Poğaça)

Soft yeast pastry filled with black olives, onion and parsley.

Ingredients · for 8 servings

• 500 g wheat flour
• 7 g dry yeast
• 200 ml lukewarm milk
• 100 ml olive oil
• 1 tsp sugar
• 1 tsp salt
• 200 g black olives, pitted
• 1 onion
• 1/2 bunch parsley
• 1 egg
• 1 tbsp sesame seeds

Instructions

1. Dissolve the yeast and sugar in the lukewarm milk and let stand for 10 min. until a distinct foam cap forms.
2. Knead the flour, salt, olive oil and yeast milk into a soft, slightly sticky dough, work for 8 min. and let rise covered in a warm place for 60 min. until doubled.
3. For the filling, roughly chop the olives, very finely dice the onion and chop the parsley; mix everything with 1 tbsp olive oil from the dough batch.
4. Divide the dough into 16 equal pieces, press each into a palm-sized disc, place 1 tbsp filling in the center and seal the edges firmly over the filling.
5. Place the pieces seam-side down on a baking-paper-lined tray, let rest for 20 min., then brush with beaten egg and sprinkle with sesame seeds.
6. Bake at 180°C for 25–28 min. until the poğaça shine golden brown and sound hollow when tapped; serve lukewarm with tea.