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Komiška Pogača
Komiška pogača is a traditional savory pie originating from the town of Komiža on the island of Vis. It features a flavorful filling of anchovies, onions, and tomatoes encased in a rustic bread dough. This dish is a staple of Mediterranean cuisine, showcasing the simple yet delicious flavors of the Adriatic coast.
🧂 Ingrédients
- 1 kg Bread flour
- 14 g Dry yeast
- 500 ml Warm water
- 2 tsp Salt
- 100 ml Olive oil(plus extra for greasing)
- 150 g Salted anchovies(cleaned and deboned)
- 2 large Onions(thinly sliced)
- 400 g Tomatoes(chopped or tomato juice)
- 3 cloves Garlic(minced)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Oregano
- 1 tsp Black pepper(freshly ground)
- 50 g Olives(pitted and halved (optional))
👨🍳 Instructions
- 1
In a large bowl, combine flour, yeast, salt, and olive oil. Gradually add warm water and mix until a firm dough forms. Knead for 5-10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
💡 Conseils de pro: Ensure the water is warm, not hot, to activate the yeast. - 2
While the dough is rising, prepare the filling. Sauté the sliced onions in olive oil over medium heat until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the chopped tomatoes (or tomato juice), oregano, and black pepper to the onion mixture. Cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- 4
Preheat your oven to 180°C (350°F). Grease a large baking pan (approximately 9x13 inches).
- 5
Punch down the risen dough and divide it into two portions, one slightly larger than the other. Roll out the larger portion thinly and place it in the prepared baking pan, pressing it to cover the bottom and slightly up the sides.
- 6
Spread the tomato and onion filling evenly over the dough. Arrange the cleaned anchovy fillets and optional olives on top of the filling.
- 7
Roll out the second, smaller portion of dough and place it over the filling. Tuck the edges of the top dough under the bottom dough to seal. Crimp the edges with a fork or by hand.
- 8
Prick the top of the pogača all over with a fork. Brush the top with a little olive oil and sprinkle with chopped fresh parsley.
- 9
Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and cooked through.
- 10
Let the Komiška pogača cool slightly before slicing and serving. It can be served warm or at room temperature.
💡 Conseils de pro
- ✓For a richer flavor, you can add a pinch of sugar to the tomato sauce.
- ✓If fresh tomatoes are not available, good quality canned tomatoes or tomato passata can be used.
- ✓The anchovies provide a salty, umami flavor; adjust the quantity to your preference.
- ✓Komiška pogača is best enjoyed with a glass of local Croatian wine.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Some recipes include a small amount of white wine or vinegar in the filling for added tang.
- A sprinkle of rosemary can be added to the dough or filling.