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|Place of origin||Hungary Turkey Former Yugoslavia|
|Region or state||Balkan|
|Main ingredient(s)||White flour or whole-wheat flour, usually yeast, Egg, Butter|
|Food energy (per serving)||196kcal per 45 gr  kcal|
The Pogača or Pogacha (Hungarian: Pogácsa, Cyrillic: погача, Turkish: poğaça) is a type of Balkan Hungarian and Turkish bread traditionally baked in the ashes of the fireplace, and later on in the oven, similar to focaccia, with which it shares the name (through Balkan Romance aka Aromun rendering). 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 can also be made from white flour, whole-wheat flour, and a mix of two thirds to three quarters of wheat flour and the rest either barley, or (less frequently) rye. It can have potatoes or cheese inside and it also have some grains and herbs like sesame, black sesame, dried dill mixtured with its flour.
The Hungarian 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, Hungary (see pogácsa) and Turkey (where it is called poğaça) with variations like karaköy and kumru. It is called pogatschen in Austria, "pagáče" in Slovakia.
In the Ottoman Cuisine pogacha served for important people and it called as bohça 
Pogácsa in Hungary are made from either short dough or yeast dough. As with scones and biscuits, eggs and butter are common ingredients, as is milk, cream or sour cream. Many traditional versions exists, with size, shape—the most common is round—and flavor variations in each region/city of Hungary.
A dozen different ingredients can be found either in the dough, sprinkled on top before baking, or both: medium-firm fresh cheeses, aged dry hard cheese(s), pork crackling (tepertő), cabbage, black pepper, hot or sweet paprika, garlic, red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.
Every place makes its own version, or more than one variety, and so they come in all different textures and flavors across the country. Some pogácsa are only one inch around and one inch high; others are much larger. Some have a crumbly scone-like consistency inside, while others are more tender like a fresh dinner roll or croissant. More specifically, in Hungary this snack food or meal item is typically 3 to 10 cm in diameter, though they range in size from the smaller, crispier scones-like "buttons" through to the larger fluffier versions. One Debrecen variety is a foot in diameter, probably the world's largest biscuit that is commonly made. They are traditionally eaten alone as a snack or, especially bigger ones, with a stew such as goulash.
- Poğaça Kaç Kalori | Besin Değeri | Diyet & Egzersiz | Diyetkolik
- Some Notes in Ottoman Cuisine, Asst. Prof. Dr. İlknur Haydaroğlu
- Hungarian cuisine, József Venesz ISBN 963-13-0219-9: Corvina Press 1977
|Wikimedia Commons has media related to Pogača.|
- Recepti za pogace
- Roll Bread