Pogácsa
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| Alternative names | Pogacha |
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| Type | Bread |
| Place of origin | Balkans, Turkey |
| Main ingredients | White flour or whole-wheat flour, usually yeast, Egg, Butter |
| Variations | Karaköy |
| 196kcal per 45 gr kcal | |
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Pogača (Bosnian / Croatian) or pogacha (Greek: μπουγάτσα, Serbian: погача, Turkish: poğaça, Albanian: pogaçe) is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia, with which it shares the name (via Byzantine Greek: πογάτσα), found in the cuisines of the Balkans, and Turkey. It can be leavened or unleavened, but only experienced cooks can make good quality unleavened pogača, while the pastry with yeast is easier to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black sesame, dried dill in the dough or sprinkled on top.
The word derives ultimately from the Latin panis focacius, i.e. bread (panis) baked on the hearth or fireplace (focus), via the Italian focaccia and, more directly, south Slavic languages (cf. pogača / погача).
It also called as pogačice (diminutive form), is a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia, Montenegro, and Turkey (where it is called poğaça) with variations like karaköy and kumru. It is called pogatschen in Austria, and pagáče in Slovakia.
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