Clay-Cup Meat and Cheese Poğaça Tips, FAQ & printable recipe

Tips for success

For a shiny, golden crust, brush the dough with an egg wash (one egg beaten with a tablespoon of water) before baking. This will give the poğaça a beautiful sheen and deeper color. If you prefer a softer crust, you can skip the egg wash and instead brush with melted butter as soon as it comes out of the oven.

To make the cheese extra stretchy, use a combination of mozzarella and provolone. Grating the cheese yourself from a block will melt more smoothly than pre-shredded, which often contains anti-caking agents.

For a spicier filling, add a pinch of red pepper flakes or a diced chili to the beef mixture. The dough can be made ahead and refrigerated overnight after the first rise—just bring it to room temperature before shaping.

Variations

• Spicy Beef: Add 1 teaspoon of red pepper flakes or a finely chopped fresh chili to the beef mixture for a kick. You can also use pepper jack cheese instead of mozzarella for extra heat.
• Lamb and Mint: Substitute ground lamb for the beef and use fresh mint instead of parsley. Add a pinch of ground cumin for a Middle Eastern twist. Feta cheese can replace some of the mozzarella for a tangy flavor.
• Vegetarian: Replace the ground beef with sautéed mushrooms and spinach, or use a meatless ground crumble. Add extra cheese and herbs. Cook the filling until any liquid has evaporated to avoid a soggy dough.
• Cheese-Only: For a simpler version, fill the dough with a mix of mozzarella, feta, and chopped dill. Omit the meat entirely. This makes a great side dish or breakfast pastry.

Storage and make-ahead

Fridge

Store leftover poğaça in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes.

Freezer

Freeze the baked poğaça whole or in slices for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 20-25 minutes.

Reheat

To reheat, place in a 350°F (175°C) oven for 10 minutes, or until warmed through. The crust will crisp up again, and the cheese will be melty.

Store leftover poğaça in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10 minutes, or until warmed through. The crust will crisp up again, and the cheese will be melty. Avoid microwaving, as it can make the dough soggy.

The dough can be prepared a day in advance: after the first rise, punch it down, cover, and refrigerate. The next day, let it come to room temperature for about 30 minutes before shaping.

The filling can also be made ahead and stored in the refrigerator for up to 2 days. Assemble and bake just before serving for the best texture.

Serving ideas

Serve the poğaça hot, right after baking, so the cheese is at its stretchy best. Place the whole poğaça on a serving board and let guests tear off pieces, or slice it into wedges.

It pairs wonderfully with a simple green salad or a bowl of yogurt sauce for dipping. The dramatic presentation makes it a great centerpiece for a casual dinner or a weekend gathering.

For a complete meal, serve alongside a fresh tomato-cucumber salad or a bowl of soup. The bread is substantial enough to stand on its own, but the coolness of a salad balances the richness.

If serving as an appetizer, cut into smaller wedges and arrange on a platter. Leftovers can be enjoyed cold, but the texture is best when reheated in the oven.

Frequently asked questions

Recipe card

Clay-Cup Meat and Cheese Poğaça

Prep 30 minCook 20 minRest 1 hTotal 1 h 50 minServes 6

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 1/4 cups warm water (110°F/43°C)
• 2 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add the flour, salt, and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
2. While the dough rises, heat a skillet over medium-high. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 8 minutes. Stir in the parsley, salt, and pepper. Remove from heat and let cool slightly. Stir in the shredded mozzarella.
3. Preheat the oven to 375°F (190°C). Invert the clay güveç bowl and place it on a parchment-lined baking sheet. Punch down the risen dough and roll it into a large round, about 12 inches across. Drape the dough over the inverted bowl, pressing gently to conform to the shape. Trim any excess, leaving a 1-inch overhang.
4. Spoon the cooled beef and cheese filling into the center of the dough cup, mounding it generously. Gather the overhanging dough edges over the filling and pinch to seal, creating a topknot. The dough will look like a stuffed round.
5. Place the baking sheet in the oven and bake for 20 minutes, until the pastry is puffed tall and golden brown, and the cheese is blistered in spots. The dough should sound hollow when tapped.
6. Remove from the oven and let rest for 5 minutes. Carefully lift the poğaça off the bowl using a spatula. Tear open the warm pastry to reveal the juicy meat and stretchy cheese. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

50 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.