page_title: Pogača
section_title: Terminology
hierarchical_section_title: Pogača / Terminology
caption_attribution_description: English: Belokranjska pogača - traditional flat kind of bread from Bela Krajina region, Slovenia
context_page_description: Pogača, poğaça, pogácsa, pogace, 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, found in the cuisines of the Carpathian Basin, 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 nigella seed, or dried dill in the dough or sprinkled on top.
context_section_description: The word derives ultimately from the Latin panis focacius, i.e. bread (panis) baked on the hearth or fireplace (focus), via the Byzantine Greek πογάτσα (pogátsa), and, more recently, south Slavic languages (cf. pogača / погача).
  A variant is known as pogačice (diminutive form), a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, Macedonia, Serbia, Slovenia, and Turkey (where it is called poğaça) with variations like karaköy and kumru. It is called pogatschen in Austria, and pagáče in Slovakia.
  Slovenian pogača is a regional dish from White Carniola and Prlekija that is known locally under various names such as belokranjska pogača, ocvirkovca, gerpa, oprešak and postržjača. Rather than a stuffed savoury pastry, this dish is a type of traditional flatbread that is typically topped with ocvirki.
caption: Slovenian belokranjska pogača
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