Olive Pogacha / Olive Scones – a delicious recipe with flour, Wholemeal flour, butter, olive oil, yogurt, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the flours, pinch of salt, baking powder and butter in a bowl and rub together with your fingerstips until mixed and crumbly. Add the oil, 1 egg and 1 egg white, yogurt and mix with your hands until just combined and it is soft and wet. Roll into a ball and leace to rest in the fridge for 30 minutes.
2
Heat the oven to 190/fan 170 / gas 5 and line a baking sheet with baking parchment.
3
Take the dough out of the fridge and add the olives to the dough kneading it a few times to combine the olives.
4
Divide the dough into 4 and make shape each into 4 rounds and place on the baking sheet. You will have 16 pogacha the end on the baking sheet. Brush the rolls with egg yolk and sprinkle with seasame or poppy seeds.
5
Bake for 30 minutes and slide the parchment onto work surface aand cool for a few minutes.
6
Enjoy the pogacha warm with tea and with extra cheese or olives on the side.
769
kcal
Calories
42
g
Fat
79
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 350 grams Plain flour, 50 grams Wholemeal flour, 50 grams butter, 100 milliliters Vegetable / olive oil, and more.
Yes, Olive Pogacha / Olive Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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