Poğaça | Poğaça: fromIT focaccia külde pişmiş küçük hamur işi oldLAT focacia[1] LAT focus ocak, ateş See: fokus, focus [2]
Oldest source: foğaça [ (1600 yılından önce) ]: poğaça [ Meninski, Thesaurus (1680) ]taylor
Although Athenians use the word μπουγάτσα/bougátsa (from Turkish poğaça from Italian focaccia) for a sweet cream-filled pastry, they also use it for savory pastries filled with cheese or meat.
Pogača is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia.[citation needed] 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.[citation needed] It is generally made from wheat flour, but barley and sometimes rye may be added.[citation needed] 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.
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.[citation needed] It is called pogatschen in Austria, and pagáče in Slovakia. It is known by similar names in other languages: pogácsa (Hungarian), pogace (Romanian), (Greek: μπουγάτσα 'bughátsa', Macedonian, Serbian and Bulgarian: погача, Albanian: pogaçe.
The name focaccia derives from the Roman “panis focacius,” meaning “hearth bread”, referring to the fact that focaccia was traditionally baked in coals in Roman times. Its recipe back then consisted of rough flour, olive oil, water, a very small quantity of yeast, and salt, and was probably quite plain. Outside Liguria, the word usually refers to the Genoese variants.[7] In Genoese, it is called fügassa. In Barese, it is called fecàzze.
[1] focaccia (n.) by 1994, from Italian focaccia, from Late Latin focacia, fem. of focacius, used of breads baked under the ashes, from Latin focus "hearth, fireplace" (see focus (n.)). Cognate with Spanish hogaza, Old French foace "griddle cake" (Modern French fouasse "a cake, bun"), Provençal fogassa.
[2] focus (n.) 1640s, "point of convergence," from Latin focus "hearth, fireplace" (also, figuratively, "home, family"), which is of unknown origin. Used in post-classical times for "fire" itself; taken by Kepler (1604) in a mathematical sense for "point of convergence," perhaps on analogy of the burning point of a lens (the purely optical sense of the word may have existed before Kepler, but it is not recorded). Introduced into English 1650s by Hobbes. Sense transfer to "center of activity or energy" is first recorded 1796. !
RECIPE
Ingredients
(yields about 50 pieces, half the amounts if you want less)
Dough
2 eggs
400 milliliters milk
200 milliliters water
200 milliliters oil
1 tablespoon salt
2 tablespoons sugar
1 cube yeast or two packets dry yeast
1 kilogram flour
Sesame seeds and black cumin seeds as toppings (optional)
Filling
Fill it with whatever your heart – or in this case, your stomach – desires! Boiled potatoes with fried onions, feta cheese with parsley, olives, mushrooms with some small pieces of chicken or well-seasoned minced meat, the options are endless.
Instructions
Add the sugar, salt, a good portion of the flour, oil, dry yeast, milk and water in a bowl, also adding the one egg and an egg white last, and knead it. Gradually add flour until the dough doesn’t stick to your hands and the bowl anymore. Spread a bit of flour over the dough to prevent the dough from sticking to its cover and cover it with a wet cloth. It should not be dripping wet, only wet to the touch. Let it rest in a warm place for at least half an hour.
Once the dough has risen, knead it well. Break off walnut-size pieces of the dough and form them into flat ovals. Put a little bit of your filling in the middle and fold the edges carefully to prevent the filling from spilling out. When placing them on a baking sheet, make sure that the seam of the tiny rolls is on the bottom.
Add a tablespoon of vegetable oil to the leftover egg yolk and whisk it. Then brush the egg mixture over the poğaças and sprinkle some sesame or black cumin seeds on them. You can skip this step, but I'd say give it a try because you will taste the difference.
Bake at 170 degrees Celsius for 15-20 minutes or until they are golden brown.
Tips
If you think you have baked too many in one go, just toss them into the freezer once they have cooled off. I always like to make a lot so that I have a breakfast go-to when I don’t have the time or just don’t feel like making a fresh batch.
Do not store them in the fridge because they dry out pretty fast. So as long as it isn’t abnormally hot in your house, they should be kept in an airtight container.
You can use your toppings to mark different fillings for your poğaças. For example, I decorate cheese ones with sesame, while I mark the ones filled with meat with black cumin seeds.
If the poğaça do go stale, you can warm them up and make them crispy by putting them in a toaster. I must say, sometimes those taste the best