Pogaca

In a small bowl, combine warm water (about 110°F/43°C), sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and active.

In a large mixing bowl, combine flour and a pinch of salt, then make a well in the center. Add the activated yeast mixture, beaten egg, and oil into the well.

Mix the ingredients together until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size.

Punch down the risen dough and shape it into a round or oval form, then place it onto a greased or parchment-lined baking tray.

Cover the shaped dough loosely and allow it to rise a second time until noticeably puffed, then preheat your oven to 375°F (190°C).

Brush the top of the dough with a beaten egg wash and score the surface with a sharp knife in a decorative crosshatch or linear pattern.

Bake the pogaca in the preheated oven for 25-30 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom. Allow to cool slightly before serving.