{"id":4175,"date":"2026-07-25T20:27:29","date_gmt":"2026-07-25T20:27:29","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-pogaca\/"},"modified":"2026-07-25T20:32:49","modified_gmt":"2026-07-25T20:32:49","slug":"hrvatska-pogaca","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatska-pogaca\/","title":{"rendered":"Hrvatska poga\u010da"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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*::before,\n#recipe-sr-latn-hr-croatian-pogaca-bread *::after{box-sizing:border-box}\n#recipe-sr-latn-hr-croatian-pogaca-bread :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-sr-latn-hr-croatian-pogaca-bread :where(img){max-width:100%}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-sr-latn-hr-croatian-pogaca-bread ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-sr-latn-hr-croatian-pogaca-bread :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-sr-latn-hr-croatian-pogaca-bread :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-sr-latn-hr-croatian-pogaca-bread:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-pogaca-bread:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-pogaca-bread:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-pogaca-bread:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-sr-latn-hr-croatian-pogaca-bread:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-title-main,\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-title-accent{display:block}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-title b{font-weight:750}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Facts *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-section{scroll-margin-top:20px}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-copy-col{min-width:0}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-wrap,\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-steps-wrap,\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-practical,\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group ul{list-style:none}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:38px minmax(0,1fr);gap:12px;align-items:start;padding:13px 4px;border-bottom:1px solid var(--gj-line);transition:background 200ms var(--gj-ease)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:32px;height:32px;place-items:center;border-radius:50%;background:var(--gj-gold-soft);color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-step-t{margin:0 0 3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-cue{color:var(--gj-gold-deep);font-weight:650}\n\n\/* Practical cards *\/\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-info-card{min-width:0;padding:17px 18px;border:1px solid var(--gj-line);border-radius:13px;background:rgba(255,253,250,.74)}\n#recipe-sr-latn-hr-croatian-pogaca-bread .gj-info-card 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.gj-cue,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-stage,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-steps>li::before{color:#000}\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-facts,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-nutri-row,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-grid,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-info-grid,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-fact,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-nutri-row>div,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-ing-group,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-info-card,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-steps>li,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-pull,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail,\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-rail *{color:#111!important}\n  #recipe-sr-latn-hr-croatian-pogaca-bread .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-sr-latn-hr-croatian-pogaca-bread\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-croatian-pogaca-bread\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Okrugli hleb \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-croatian-pogaca-bread\"><span class=\"gj-title-main\"><b>Hrvatska poga\u010da<\/b> sa hrskavom korom<\/span><span class=\"gj-title-accent gj-serif\">i mekom, otvorenom sredinom<\/span><\/h2>\n    <p class=\"gj-sub\">Okrugla poga\u010da od p\u0161eni\u010dnog bra\u0161na, vode i kvasca sporo narasta, zatim se pe\u010de na jako zagrejanoj podlozi do hrskave kore i elasti\u010dne sredine.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Hleb<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Me\u0161enje, dizanje i pe\u010denje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>1 poga\u010da, 12 kri\u0161ki<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Pe\u010denje<\/dt><dd>40 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Dizanje<\/dt><dd>2 h<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>3 h 5 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Po kri\u0161ki<\/dt><dd>\u2248 230 kcal<\/dd><\/div>\n  <\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-3.webp\" alt=\"Okrugla zase\u010dena poga\u010da sa izdvojenom kri\u0161kom na drvenoj dasci i no\u017eem ispred\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Duboko zlatna poga\u010da sa hrskavom korom i mekom, ravnomerno otvorenom sredinom.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-croatian-pogaca-bread\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-croatian-pogaca-bread\">Jednostavno testo, pravilno dizanje i sna\u017ena kora<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Poga\u010da je \u0161irok naziv za okrugle hlebove i peciva koji se u Hrvatskoj razlikuju po regionu, prilici i sastavu. Neke verzije su beskvasne i zbijene, druge oboga\u0107ene mlekom, jajima ili ma\u0161\u0107u, a obalske poga\u010de mogu biti punjene ribom, lukom i paradajzom. Ovaj recept predstavlja osnovnu kvasnu poga\u010du nalik seoskom belom hlebu: sastoji se od bra\u0161na, vode, kvasca, soli, vrlo malo \u0161e\u0107era i maslinovog ulja. Cilj je zlatna, ispucala kora i meka sredina sa nepravilnim, ali ne prevelikim rupama.<\/p>\n        <blockquote class=\"gj-pull\">Dodatno bra\u0161no \u010dini testo urednijim na stolu, ali sredinu \u010desto pretvara u suv, zbijen hleb.<\/blockquote>\n        <p>Odnos vode i bra\u0161na je dovoljno visok da sredina ostane vla\u017ena, ali testo ipak mo\u017ee da se oblikuje bez korpe za fermentaciju. Bra\u0161no sa vi\u0161e proteina daje bolju elasti\u010dnost i visinu, dok obi\u010dno glatko bra\u0161no daje ne\u017eniju, ne\u0161to ni\u017eu poga\u010du. Voda treba da bude mlaka, ne vrela. Kvasac po\u010dinje da slabi iznad pribli\u017eno 45 \u00b0C, pa je bezbedan raspon oko 25\u201330 \u00b0C. Mala koli\u010dina \u0161e\u0107era ubrzava po\u010detak fermentacije, ali ne daje slatko\u0107u. Maslinovo ulje omek\u0161ava sredinu i produ\u017eava sve\u017einu za nekoliko sati.<\/p>\n        <p>Me\u0161enje razvija mre\u017eu glutena koja zadr\u017eava gas. Testo je u po\u010detku lepljivo i ne treba ga zatrpavati dodatnim bra\u0161nom. Deset minuta ru\u010dnog me\u0161enja ili sedam minuta mikserom dovoljno je da povr\u0161ina postane glatka i rastegljiva. Provera tankog prozora pokazuje da li je gluten razvijen: mali komad testa mo\u017ee da se razvu\u010de u skoro providnu opnu pre nego \u0161to pukne. Preterano tvrdo testo lak\u0161e se oblikuje, ali daje zbijenu sredinu i brzo se su\u0161i.<\/p>\n        <p>Prvo dizanje traje dok zapremina ne poraste pribli\u017eno dvostruko, a ne po strogo odre\u0111enom satu. U toploj kuhinji to mo\u017ee biti sedamdeset minuta, u hladnijoj i du\u017ee od devedeset. Testo se zatim ne\u017eno istisne, oblikuje zatezanjem povr\u0161ine i postavi spojem nadole. Drugo dizanje je kra\u0107e. Poga\u010da treba da se primetno podigne, ali da zadr\u017ei otisak prsta koji se polako vra\u0107a. Ako otisak odmah nestane, treba joj jo\u0161 vremena; ako ostane dubok i testo se sle\u017ee, fermentacija je oti\u0161la predaleko.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Zasecanje nije samo ukras. Plitki radijalni rezovi odre\u0111uju gde \u0107e se kora otvoriti kada se gas naglo pro\u0161iri u rerni. O\u0161tar \u017eilet ili tanak no\u017e prolazi brzo, bez pritiskanja. Pe\u010denje po\u010dinje na 230 \u00b0C, uz malu posudu sa vrelom vodom ili nekoliko mlazeva pare u prvih deset minuta. Vla\u017ean vazduh odla\u017ee stvaranje kore i omogu\u0107ava poga\u010di da se podigne. Posle toga para se uklanja, temperatura smanjuje na 210 \u00b0C i kora se su\u0161i do duboke zlatne boje.<\/p>\n        <p>Gotova poga\u010da zvu\u010di \u0161uplje kada se kucne po dnu, ali pouzdaniji znak je unutra\u0161nja temperatura od 96\u201398 \u00b0C. Hleb se hladi najmanje \u010detrdeset pet minuta na re\u0161etki. Se\u010denje dok je vru\u0107 sabija vla\u017enu sredinu i stvara lepljivu liniju du\u017e no\u017ea. Poga\u010da se tradicionalno lomi ili se\u010de na debele kri\u0161ke i slu\u017ei uz variva, sir, suhomesnate proizvode ili maslinovo ulje. Najbolja je istog dana, kada kora ostaje jasna, a sredina jo\u0161 blago topla i elasti\u010dna.<\/p>\n        <p>Vla\u017enost vazduha i vrsta bra\u0161na menjaju koli\u010dinu vode koju testo prihvata. Zato se poslednjih tridesetak mililitara mo\u017ee zadr\u017eati i dodavati postepeno, ali samo ako je testo zaista previ\u0161e meko za me\u0161enje. U ve\u0107ini slu\u010dajeva kratki odmor pre me\u0161enja smanjuje lepljivost bolje nego dodatno bra\u0161no i \u010duva \u017eeljenu otvorenu sredinu.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-croatian-pogaca-bread\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od lepljivog testa do ispucale kore<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-croatian-pogaca-bread\">Ritam fermentacije i pe\u010denja<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 1 h 5 min \u00b7 Dizanje: 2 h<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Me\u0161anje i razvijanje glutenske mre\u017ee.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Prvo dizanje do pribli\u017eno dvostruke zapremine.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT1H40M\">1:40<\/time><span>Oblikovanje i kra\u0107e zavr\u0161no dizanje.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT2H25M\">2:25<\/time><span>Zasecanje, pe\u010denje sa po\u010detnom parom i hla\u0111enje.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Bra\u0161no, suvi kvasac, \u0161e\u0107er i so me\u0161aju se sa mlakom vodom i maslinovim uljem u meko, blago lepljivo testo. Posle temeljnog me\u0161enja testo raste dok ne udvostru\u010di zapreminu, zatim se ne\u017eno oblikuje u zategnutu okruglu veknu. Drugo dizanje traje dok se otisak prsta polako vra\u0107a. Povr\u0161ina se pospe bra\u0161nom i zase\u010de radijalno, pa se poga\u010da pe\u010de na 230 \u00b0C uz po\u010detnu paru. Posle deset minuta temperatura se smanjuje na 210 \u00b0C i pe\u010denje se nastavlja dok kora ne postane duboko zlatna, a sredina dostigne 96\u201398 \u00b0C. Najmanje 45 minuta hla\u0111enja na re\u0161etki \u010duva otvorenu, elasti\u010dnu sredinu i spre\u010dava lepljiv presek.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-croatian-pogaca-bread\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-croatian-pogaca-bread\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-sr-latn-hr-croatian-pogaca-bread\">\n          <h4 id=\"recipe-ing-1-sr-latn-hr-croatian-pogaca-bread\">Za jednu veliku poga\u010du<\/h4>\n          <ul>\n            <li><strong>700 g jakog p\u0161eni\u010dnog bra\u0161na<\/strong><em>Bra\u0161no za hleb sa pribli\u017eno 12% proteina daje stabilniju sredinu.<\/em><\/li>\n            <li><strong>500 ml mlake vode<\/strong><\/li>\n            <li><strong>7 g suvog instant kvasca<\/strong><\/li>\n            <li><strong>10 g kristal \u0161e\u0107era<\/strong><\/li>\n            <li><strong>14 g fine soli<\/strong><\/li>\n            <li><strong>20 ml maslinovog ulja<\/strong><\/li>\n            <li><strong>20 g p\u0161eni\u010dnog bra\u0161na za oblikovanje i posipanje<\/strong><em>Koristi se samo koliko je potrebno da se testo ne zalepi.<\/em><\/li>\n          <\/ul>\n        <\/section>\n      <\/div>\n      <div class=\"gj-ing-col\">\n        <aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei gluten. Bezglutenska zamena nije jednostavna mera za meru, jer zahteva posebnu me\u0161avinu, vezivno sredstvo i druga\u010diji odnos vode. Maslinovo ulje mo\u017ee da se zameni neutralnim uljem bez promene strukture.<\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-croatian-pogaca-bread\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-croatian-pogaca-bread\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Me\u0161enje i prvo dizanje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Sjedinite suve sastojke<\/p><p class=\"gj-step-x\">U velikoj \u010diniji pome\u0161ajte 700 g bra\u0161na, kvasac i \u0161e\u0107er. So dodajte sa suprotne strane \u010dinije, pa sve kratko prome\u0161ajte.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Dodajte vodu i ulje<\/p><p class=\"gj-step-x\">Sipajte mlaku vodu i maslinovo ulje. Me\u0161ajte dok ne nestanu suve zone, zatim ostavite testo 10 minuta da bra\u0161no ravnomerno upije te\u010dnost.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Razvijte gluten<\/p><p class=\"gj-step-x\">Mesite 8\u201310 minuta na vrlo blago pobra\u0161njenoj povr\u0161ini ili 7 minuta mikserom sa kukom. <span class=\"gj-cue\">Testo treba da bude meko, elasti\u010dno i blago lepljivo, a mali komad da mo\u017ee da se razvu\u010de u tanku opnu.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Ostavite da udvostru\u010di zapreminu<\/p><p class=\"gj-step-x\">Prebacite testo u blago nauljenu \u010diniju, pokrijte i ostavite 75\u201390 minuta na umerenoj sobnoj temperaturi, dok ne naraste pribli\u017eno dvostruko.<\/p><\/div><\/li>\n    <\/ol>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Oblikovanje, drugo dizanje i pe\u010denje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Oblikujte okruglu poga\u010du<\/p><p class=\"gj-step-x\">Testo istresite na radnu povr\u0161inu, ne\u017eno istisnite krupne mehure i uvucite ivice ka sredini. Okrenite spojem nadole i zategnite povr\u0161inu kratkim kru\u017enim pokretima.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Zavr\u0161no dizanje<\/p><p class=\"gj-step-x\">Poga\u010du postavite na papir za pe\u010denje, pokrijte i ostavite 30\u201340 minuta. Otisak prsta treba da se vra\u0107a polako, bez potpunog nestajanja.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Zagrejte rernu i zasecite<\/p><p class=\"gj-step-x\">Rernu i te\u017eak pleh ili kamen zagrejte na 230 \u00b0C najmanje 30 minuta. Poga\u010du lagano pospite bra\u0161nom i napravite 5\u20136 plitkih radijalnih rezova.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Pecite uz po\u010detnu paru<\/p><p class=\"gj-step-x\">Poga\u010du prenesite na zagrejanu podlogu. U donji deo rerne stavite malu metalnu posudu sa vrelom vodom i pecite 10 minuta, zatim uklonite posudu i smanjite temperaturu na 210 \u00b0C.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Dovr\u0161ite i ohladite<\/p><p class=\"gj-step-x\">Pecite jo\u0161 28\u201332 minuta. <span class=\"gj-cue\">Kora treba da bude duboko zlatna, a sredina da dostigne 96\u201398 \u00b0C. Hladite najmanje 45 minuta na re\u0161etki pre se\u010denja.<\/span><\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-croatian-pogaca-bread\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-croatian-pogaca-bread\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Poga\u010da se lomi rukama ili se se\u010de na debele kri\u0161ke. Dobro prati variva, sarme i jela sa sosom, a mo\u017ee da se poslu\u017ei i sa blagim sirom, maslinovim uljem ili tankim kri\u0161kama suhomesnatog proizvoda.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>Potpuno hladnu poga\u010du \u010duvati u papirnoj kesi unutar kutije do 2 dana. Plasti\u010dna kesa \u010duva sredinu, ali brzo omek\u0161ava koru. Kri\u0161ke se mogu zamrznuti do 2 meseca. Odmrzavaju se direktno u rerni na 180 \u00b0C 6\u20138 minuta ili u tosteru.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Do 150 g belog bra\u0161na mo\u017ee da se zameni integralnim, uz dodatnih 20\u201330 ml vode.<\/li><li>Jedna ka\u0161i\u010dica kima mo\u017ee da se ume\u0161a u testo za izra\u017eeniju aromu.<\/li><li>Povr\u0161ina mo\u017ee da se prema\u017ee vodom i pospe susamom pre pe\u010denja.<\/li><li>Za mek\u0161u koru poga\u010da se odmah posle pe\u010denja vrlo tanko prema\u017ee maslinovim uljem.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Zapremina testa je pouzdaniji znak prvog dizanja od vremena na satu.<\/li><li>Zaobljavanje mora da zategne povr\u0161inu bez cepanja spoljnog sloja.<\/li><li>Hleb se hladi na re\u0161etki; puna daska zadr\u017eava paru i omek\u0161ava dno.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Velika \u010dinija ili samostoje\u0107i mikser sa kukom<\/li><li>Digitalna vaga<\/li><li>Te\u017eak pleh ili kamen za pe\u010denje<\/li><li>Papir za pe\u010denje<\/li><li>\u017dilet ili vrlo o\u0161tar tanak no\u017e<\/li><li>Digitalni termometar<\/li><li>Re\u0161etka za hla\u0111enje<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-croatian-pogaca-bread\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-croatian-pogaca-bread\">Nutritivne vrednosti po kri\u0161ki<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 230 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 43 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 460 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 kri\u0161ka (1\/12 poga\u010de). <strong>Klju\u010dni alergeni:<\/strong> gluten. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brendova, oce\u0111ivanja, upijanja masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Kora i sredina<\/p>\n    <p class=\"gj-close-quote\">Dobra poga\u010da se \u010duje pod no\u017eem, ali ostaje meka i elasti\u010dna u sredini.<\/p>\n    <p class=\"gj-close-copy\">Recept se oslanja na procenu fermentacije, vla\u017eno testo i dovoljno zagrejanu rernu. Kada se poga\u010da ohladi pre se\u010denja, otvorena sredina ostaje \u010dista, a kora zadr\u017eava sna\u017ean lom.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-croatian-pogaca-bread\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatska poga\u010da sa hrskavom korom i mekom, otvorenom sredinom\",\n  \"description\": \"Okrugla poga\u010da od p\u0161eni\u010dnog bra\u0161na, vode i kvasca sporo narasta, zatim se pe\u010de na jako zagrejanoj podlozi do hrskave kore i elasti\u010dne sredine.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Hrvatska\",\n  \"recipeCategory\": \"Hleb\",\n  \"cookingMethod\": \"Me\u0161enje, dizanje i pe\u010denje\",\n  \"keywords\": \"recept za hrvatsku poga\u010du, doma\u0107a poga\u010da sa kvascem, okrugli hrvatski hleb, poga\u010da sa hrskavom korom, mekana poga\u010da iz rerne\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT40M\",\n  \"totalTime\": \"PT3H5M\",\n  \"recipeYield\": \"1 poga\u010da, 12 kri\u0161ki\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"230 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"3 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"460 mg\",\n    \"servingSize\": \"1 kri\u0161ka (1\/12 poga\u010de)\"\n  },\n  \"recipeIngredient\": [\n    \"700 g jakog p\u0161eni\u010dnog bra\u0161na\",\n    \"500 ml mlake vode\",\n    \"7 g suvog instant kvasca\",\n    \"10 g kristal \u0161e\u0107era\",\n    \"14 g fine soli\",\n    \"20 ml maslinovog ulja\",\n    \"20 g p\u0161eni\u010dnog bra\u0161na za oblikovanje i posipanje\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Me\u0161enje i prvo dizanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Sjedinite suve sastojke\",\n          \"text\": \"U velikoj \u010diniji pome\u0161ajte 700 g bra\u0161na, kvasac i \u0161e\u0107er. 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