Vegan Zeytinli Poğaça (Turkish Olive Buns)

Ingredients

For 12 portions

• 🌾 450g flour
• 🥄 7g yeast
• 🥛 170ml soy drink
• 🥛 100ml soy yoghurt alternative
• 🏺 100ml sunflower oil
• 🍚 1 Tbsp sugar
• 🧂 1 Tsp salt
• 🫒 180g olives
• 🧅 1 small onions
• 🌿 15g parsley
• 🌰 1 Tbsp sesame seeds
• 🌿 1 Tsp nigella seeds

Method

1. Warm 150 ml of the soy drink until just lukewarm. Stir in the yeast and sugar and leave for 10 minutes until foamy.
2. Mix the flour and salt in a large bowl. Add the yeast mixture, soy yoghurt and oil, and knead for 5–6 minutes to a soft, smooth dough that barely sticks.
3. Cover and leave somewhere warm for 45 minutes, until doubled.
4. Finely chop the olives, onion and parsley and mix them together.
5. Divide the dough into 12 balls. Flatten each into a 10 cm round, add a spoonful of filling, fold over into a half moon and pinch the edge firmly to seal.
6. Place on a tray lined with baking paper, cover and leave for 20 minutes. Heat the oven to 180°C (160°C fan).
7. Brush with the remaining soy drink and scatter with the sesame and nigella seeds. Bake for 22–25 minutes until deep golden. Eat warm.