Balkan-Style Brioche Stuffed with Potato and Chilli

The Turkish word poğaça (pronounced ‘poe-uchah’) comes from the same root as the Italian word focaccia: the Latin panis focacius, which means bread cooked in the hearth. That suggests it must have been a favourite of the Romans during their time in Constantinople. In the mid-seventeenth century, the travel writer Evliya Çelebi reported in his memoir Seyahatname (Tales of the Journey) that a sweet version of poğaça had been popular in the sultan’s palace