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Pogača
The Pogača or Pogacha ((ハンガリー語:Pogácsa), , Cyrillic: , (トルコ語:poğaça), (アルバニア語: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 (through Byzantine ), found in the cuisines of the Balkans, Hungary 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 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 mixed with its flour.
==Terminology==
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, Hungary (pogácsa) and Turkey (where it is called ''poğaça'') with variations like ''karaköy'' and ''kumru''. It is called ''pogatschen'' in Austria, and ''pagáče'' in Slovakia.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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