John Myers
Baking: Cheese and Olive Pogas
The perfect baking: cheese and olive pogas recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 0,5 packet Dry yeast
- 0,5 tsp Seasoned Salt
- 75 g Natural yoghurt
- 50 ml Olive oil
- 1 Protein
- 2 tbsp Water
- 100 g Sheep cheese
- 50 g Black olives
- 2 piece Dried tomatoes
- 1 Egg yolk
- 1 tsp Olive oil
- Mix the flour, yeast and salt. Add yoghurt, oil and egg white and knead everything together thoroughly. Knead in water as required, the dough should not be sticky but malleable.
- Now cover in a warm place and let rise for about 1 hour.
- Meanwhile, prepare the filling. Cut olives (weighed pitted) into slices or small pieces. Chop tomatoes very small. Cut the cheese into small cubes.
- Thoroughly work olives, tomatoes and cheese into the dough and form 8 balls from them. Press this flat and place on a baking sheet lined with baking paper. Let rise for another 30 minutes.
- Whisk the egg yolks with the olive oil and brush them over the pogatschen / rolls.
- Then bake at 180 ° C for about 30 minutes.
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