andrejthechef
CroatiaBreadSnackDairy-free

Komiška Pogača

A savory bread pie from the island of Vis, layered with salted anchovies or sardines, tomatoes and onions.

prep
40 min
cook
30 min
total
1 h 10 min
serves
8
level
medium
Komiška Pogača, a dish from Komiža, island of Vis

Komiška pogača comes from Komiža, a small fishing town on the island of Vis, and it is built entirely around the local catch: salted anchovies or sardines layered with tomato and onion between two sheets of bread dough.

It travels well and keeps for a day or two, which is exactly why fishermen have long packed it for boat trips rather than something that needs to be eaten the moment it comes out of the oven.

Part of our 20 best Croatian recipes list.

method

  1. Dissolve the yeast and sugar in the lukewarm water, and let it sit for 10 minutes until foamy.

  2. Mix the flour and salt, add the yeast mixture and half the olive oil, and knead into a smooth, elastic dough, about 10 minutes.

  3. Cover and let rise in a warm place for about 1.5 hours, until doubled.

  4. Divide the dough into two portions. Press one portion into a well-oiled round baking tin or tray, pulling it to the edges.

  5. Layer the anchovies or sardines, sliced onion, sliced tomatoes and parsley evenly over the dough, drizzle with the remaining olive oil, and season with pepper.

  6. Roll out the second portion of dough and lay it over the filling, sealing the edges well.

  7. Brush the top with olive oil and let it rest for 15 minutes before baking.

  8. Bake at 220°C (430°F) for 25 to 30 minutes, until golden on top.

  9. Cool slightly before cutting into wedges and serving warm or at room temperature.

chef's tips

  • Komiška pogača has protected status as a traditional product from Komiža on the island of Vis, where it is strongly associated with the local fishing community and their salted catch.
  • Rinse the salted fish briefly if it tastes aggressively salty straight from the jar or tin, since the dough itself only has a modest amount of salt.
  • This keeps well for a day or two and is traditionally taken on boat trips and picnics, a Croatian answer to a sturdy savory hand pie.
  • Fresh sardines, lightly salted yourself for a few hours, work if good salted anchovies aren't available.