Pogacha Bread

Pogacha bread

The Spruce

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 to 6 servings
Yield: 1 loaf
Nutrition Facts (per serving)
856 Calories
50g Fat
88g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 856
% Daily Value*
Total Fat 50g 64%
Saturated Fat 25g 124%
Cholesterol 138mg 46%
Sodium 640mg 28%
Total Carbohydrate 88g 32%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 15g
Vitamin C 0mg 2%
Calcium 117mg 9%
Iron 5mg 28%
Potassium 243mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pogacha, also spelled pogańća, is a bread that Serbians, Croatians, Macedonians and other Balkans, Turks, and Hungarians all claim as their own. It is similar to Italian or Vienna bread in texture and flavor‚ÄĒsoft crust, fine crumb‚ÄĒand there are as many recipes for it as there are shapes, although round is traditional. All are rustic breads made with white or whole-wheat flour or a combination of the two. Some have a potato or cabbage filling and herbs or seeds like dill and sesame mixed in with the flour.

This one-rise recipe produces a round loaf. Compare it to fasting pogacha, a recipe that contains no eggs, milk, or butter and is suitable for consumption during Christian Orthodox Great Lent, a time of fasting and strict dietary requirements.


  • 1 cup milk

  • 1/4 cup (4 tablespoons) unsalted butter

  • 1 (1/4-ounce) package¬†active dry yeast

  • 2 tablespoons sugar

  • 5 cups all-purpose flour, plus additional for shaping

  • 1 cup sour cream

  • 1/4 cup vegetable oil, or canola oil

  • 1 large egg, lightly beaten

  • 1 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Pogacha
    The Spruce
  2. Scald milk and add butter. Allow cooling to lukewarm temperature. Add yeast and sugar and stir until dissolved.

    Scald milk
    The Spruce
  3. Measure 5 cups flour into the bowl of a stand mixer fitted with the paddle attachment. Add milk mixture, sour cream, oil, egg, and salt. Mix well.

    Measure 5 cups flour into mixer bowl
    The Spruce 
  4. Switch to the dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic.

    Switch to the dough hook
    The Spruce
  5. Turn out into a large greased bowl. Flip dough to grease both sides, cover and let rise until doubled. You can use a microwave oven for faster rising.

    Turn out into a large greased bowl
    The Spruce
  6. Heat oven to 350 F. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or hand-shape into a 10-inch round loaf and place on a parchment-lined baking sheet.

    Punch down dough
    The Spruce
  7. Using a sharp knife or a scoring lame, score the top of dough 3 times. Some make an "X" on top.

    Score dough
    The Spruce
  8. Bake about 1 hour or until the instant-read thermometer registers 190 F.

    Bake for 1 hour
    The Spruce 
  9. Remove from oven and place on cooling rack.

    Baked pogacha on a wire rack
    The Spruce
  10. Serve with butter or ajvar (a roasted pepper-eggplant spread) and kajmak (a homemade unaged cheese spread).

Recipe Variations

  • As you can imagine, every cook makes pogacha their own way, so they can be found in different textures, flavors, sizes, and heights. Some have a crumbly scone-like texture, while others are more like tender white bread.
  • In Bulgaria, where the bread is known as pogańćice, it is more of a puff pastry affair and often served hot as an appetizer filled with sour cream or curd cheese or Bulgarian feta cheese. This is also popular in Turkey.
  • In Hungary, for example, pog√°csa are made from either short dough or yeast dough. There are dozens of shapes and sizes; round is the most traditional.
  • A multitude of add-ins can be found either in the dough or on it: fresh cheese, aged cheese, pork cracklings, saut√©ed cabbage, pepper, paprika, garlic, red onion, caraway, or sesame, sunflower or poppy seeds.