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After the first rise, deflate the dough fully by pressing out the large air bubbles and divide into thirty 45g pieces.
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Lightly flour the working surface and press down each 45g piece of dough into a circle shape with your hands. Place 1 tablespoon or so of the potato filling, then fold all sides over and lightly press the edges into each other to seal.
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Roll each piece into a ball between your hands, place on a lightly floured surface, cover with a damp dish cloth, and set aside for the final proof. It should take about an hour for the balls to approximately double in size (about 2 ½-inch diameter). If the dough was refrigerated, give the second proof at least three hours.
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Preheat oven to 360°F.
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Following the second rise, brush the tops with a mixture of aquafaba/egg and olive oil. Sprinkle sesame and nigella seeds on top.
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Bake for 22-30 minutes until the crust is golden, turning the tray halfway to ensure even baking.
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While still hot, brush the pogacas with olive oil. Serve hot for breakfast or as a snack, ideally with Turkish (black) tea.
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You may save pogaca for up to 5 days in an airtight container in the refrigerator, or up to three months in the freezer. You may enjoy it at room-temperature as well, but baking them again gives the best results. You could also microwave them for 10-20 seconds.