Pogaca (Farmer's Bread)

Crumble the yeast cake into a large mixing bowl and add the warm water, stirring until the yeast dissolves completely.

Add the flour and salt to the yeast mixture, then mix and knead for about 8-10 minutes until a soft, elastic dough forms.

Work the fat into the dough by kneading it in small amounts until fully incorporated and the dough is smooth and pliable.

Cover the dough with a clean cloth and let it rise in a warm place for 30-45 minutes until it doubles in size.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Divide the risen dough into 4 equal portions and shape each into a round or oval loaf.

Place the shaped loaves on the prepared baking sheet, leaving space between each one for expansion.

Let the loaves proof for 10-15 minutes until slightly puffy.

Bake in the preheated oven for 25-30 minutes until the crust is golden brown and the loaves sound hollow when tapped on the bottom.

Transfer the baked pogaca to a wire rack to cool for at least 10 minutes before serving.