🍞 Pogača sa sirom (Serbian cheese bread)
Pogača sa sirom is a round Serbian bread enriched with yogurt, egg and butter and studded with crumbled white cheese. It bakes up tall and fluffy with a golden crust, and is torn into pieces at the table. It is served warm at breakfast, at family gatherings and celebrations, often alongside cured meats, ajvar and fresh vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain flour
- 7 g dried yeast and 1 tsp sugar
- 150 ml warm water
- 200 g plain yogurt
- 1 egg plus 1 yolk for brushing
- 50 g butter, melted
- 200 g white cheese, crumbled
- 1 tsp salt
Method
- Mix the flour, yeast, sugar and salt; add the water, yogurt, egg and butter and knead to a soft dough.
- Cover and leave to rise for about 1 hour.
- Knead in most of the cheese and shape into a round loaf in a greased tin.
- Rise 20 minutes, brush with yolk and scatter the remaining cheese on top.
- Bake at 190 °C for 30–35 minutes until golden; cool slightly before tearing.
How to make it lighter
- Cut the loaf into 8 pieces and count one piece as a portion.
- Use a low-fat yogurt and a lighter white cheese.
- Serve it with plenty of fresh tomatoes, peppers and cucumber.
History
Pogača is a traditional festive bread across the Balkans; the name shares its roots with the Italian focaccia. Today pogača sa sirom is a common home-baked bread in Serbia and neighbouring countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →