Pogacha is a type of bread baked in the ashes of the fireplace and finished off in the oven, similar to focaccia. It is found in the cuisines of the Carpathian Basin, the Balkans and Turkiye. It can be leavened or unleavened. While the pastry with yeast is easier to make, only experienced cooks can make good-quality unleavened pogacha. Served with cheese to complete the dish.