Slovenian Flatbread (Belokranjska Pogača)

It’s time to hop on a virtual plane and travel the world.  This month, we’re heading to Slovenia.  As I was researching, I found tons of hearty recipes that would've been a hit in my house - a lot of great meats and stews.

Then my eyes landed on bread.  You guys - I just love bread and I couldn’t resist making another country’s specialty bread.

This one is very similar to an Italian Focaccia Bread (and equally popular in my house).  My favorite part was the grid pattern (cut into the dough prior to baking) which allowed it to be torn into neat squares without the need for a knife!

Slovenian Flatbread (Belokranjska Pogača)

Adapted slightly from Slovenian Kitchen


¾ cup warm water (about 110 degrees F)

½ teaspoon sugar

2 ¼ teaspoon instant dry yeast

3 cups all purpose flour

1 ½ teaspoon salt

½ cup milk (lukewarm)

Egg Wash

1 egg, beaten

1 tablespoon milk

¼ teaspoon extra virgin olive oil


Flakey sea salt

Dried rosemary

Place the water, sugar, and yeast in the bowl of a stand mixer and stir lightly.  Set aside for 5 minutes or until mixture is foamy.

Add the salt, milk, and half the flour.  Stir with the paddle attachment until smooth.  Switch to the dough hook and add the remaining flour.  Knead with the dough hook for  5 minutes or until smooth and elastic.

Spray a bowl with nonstick spray.  Place the dough in the bowl and cover with a damp cloth.  Place in a warm area for 30-45 minutes or until doubled in size.

Preheat the oven to 350 degrees F.  Place a pizza stone in the oven to heat.

Line a pizza peel with parchment paper.  Remove the dough from the bowl and place onto the parchment.  Pat the dough into a disc that is 12-inches in diameter.  Use a sharp knife to cut a grid pattern onto the top of the dough.

Whisk together the egg wash ingredients and brush over the dough.  Sprinkle with sea salt and rosemary.

Transfer the dough (on the parchment) onto the pizza stone.  Bake in the preheated oven for 15 minutes.  Increase the oven temperature to 425 and bake for an additional 6-8 minutes or until deeply browned.  Serve warm.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

Lesotho: Borotho Bread
Scotland: Tattie Scones
Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
Guyana: Butterflaps
Réunion Island: Rougail Z'Andouille
Australia: Fairy Bread
Turkey: Simit Bread

Philipines: Pork Siomai


  1. Wonderful bread. I love the color and texture of this bread and bookmarking to try.


Post a Comment

Please comment! I would love to hear from you!