Leonese Pogača

Ingredients

In the Leonese adaptation of Komiška pogača, we incorporate ingredients and spices commonly found in Leonese cuisine. This includes the use of local cheeses, such as Queso de Valdeón or Queso de la Serena, to add a rich and creamy flavor. Additionally, we infuse the dough with Leonese spices like pimentón (smoked paprika) and cumin, which lend a distinct aroma and taste to the bread. We alse have the original recipe for Komiška pogača, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 60ml (¼ cup) olive oil 60ml (¼ cup) olive oil
• 100g (3.5 oz) Queso de Valdeón or Queso de la Serena, crumbled 100g (3.5 oz) Queso de Valdeón or Queso de la Serena, crumbled
• 1 tsp pimentón (smoked paprika) 1 tsp pimentón (smoked paprika)
• 1 tsp cumin seeds 1 tsp cumin seeds
• Fresh rosemary, for garnish Fresh rosemary, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 42g, 1g
• Protein: 9g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and transfer it to a baking sheet lined with parchment paper.
7. 7.
   Flatten the dough into a round shape, about 2cm (¾ inch) thick.
8. 8.
   Sprinkle the crumbled cheese, pimentón, and cumin seeds evenly over the dough.
9. 9.
   Fold the edges of the dough towards the center, creating a rustic, free-form shape.
10. 10.
    Garnish with fresh rosemary.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Queso de Valdeón or Queso de la Serena — Crumble the cheese into small pieces to ensure an even distribution of flavor throughout the bread.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the dough.
• Experiment with different types of Leonese cheeses to personalize the flavor profile.
• Serve the Leonese Pogača warm with a drizzle of olive oil for an extra touch of indulgence.
• This bread pairs exceptionally well with a glass of red wine or a crisp cider.
• Leftovers can be toasted and enjoyed with a spread of tomato jam or a slice of cured ham.

Serving advice

Serve Leonese Pogača as an appetizer or alongside a hearty Leonese stew for a complete and satisfying meal. It can also be enjoyed on its own as a delicious snack.

Presentation advice

Present the Leonese Pogača on a wooden cutting board, garnished with sprigs of fresh rosemary. Slice it into wedges or rectangular pieces to showcase the beautiful layers of cheese and spices.