Komiška Pogača (Croatian Filled Bread)

Name: Komiška Pogača (Croatian Filled Bread)
Prep time: 3 h 20 min
Cook time: 30 min
Total time: 3 h 50 min
Yield: 8-12 servings
Ingredients: 10g fast-acting dry yeast; 1 tbsp caster sugar, or honey; 525g lukewarm water; 750g strong white bread flour, sifted, plus extra for dusting; Flaky sea salt and black pepper; 3 tbsp extra-virgin olive oil, plus extra for brushing; 4 tbsp extra-virgin olive oil; 3-4 brown onions (about 750-800g), peeled, halved and sliced into thin half-moons; 2 tbsp tomato puree, ideally double concentrate; 50g tin anchovy fillets in olive oil, drained and the oil reserved; 100g pitted black olives (ideally in olive oil), quartered lengthways; 2 sprigs fresh rosemary, leaves stripped and roughly chopped; 10g fresh oregano, leaves stripped and roughly chopped

Prep Time: 3 hours 20 minutes

Cook Time: 30 minutes

Total Time: 3 hours 50 minutes

Servings: 8-12 servings

This traditional Croatian bread from the island of Vis is easy to make and filled with flavours of the Mediterranean: tomatoes, anchovies and rosemary. Simple flavours that mix so well to make this delicious snack.

Note, the prep time includes time to prove the dough.

Tags: Balkan , Bread , Snacks & Starters , Anchovies

Ingredients

For the dough

10g fast-acting dry yeast
1 tbsp caster sugar, or honey
525g lukewarm water
750g strong white bread flour, sifted, plus extra for dusting
Flaky sea salt and black pepper
3 tbsp extra-virgin olive oil, plus extra for brushing

For the filling

4 tbsp extra-virgin olive oil
3-4 brown onions (about 750-800g), peeled, halved and sliced into thin half-moons
2 tbsp tomato puree, ideally double concentrate
50g tin anchovy fillets in olive oil, drained and the oil reserved
100g pitted black olives (ideally in olive oil), quartered lengthways
2 sprigs fresh rosemary, leaves stripped and roughly chopped
10g fresh oregano, leaves stripped and roughly chopped

Method

Mix the yeast, sugar and water in a small bowl and set aside for five to 10 minutes, until frothy.

Combine the flour and a tablespoon of salt in a large bowl, make a well in the middle, then add the yeast mix and a tablespoon of oil and mix to a shaggy, sticky dough. Drizzle another tablespoon of oil over the dough, cover and leave to prove in a warm place for an hour to an hour and a half, until doubled in size.

Knock back the dough: using a fork, lift and fold the edges of the dough up and over the centre, turning the bowl slightly each time. Repeat eight times, then shape back into a ball, cover and prove again for an hour to an hour and a half, until doubled in size.

Meanwhile, make the filling. Put the oil in a sauté pan on a medium-high heat. Add the onions, half a teaspoon of salt and three or four tablespoons of water, then cook, stirring occasionally, for 25-30 minutes, until soft and golden. Stir in the tomato purée and a generous grind of black pepper, cook for another two or three minutes, then take off the heat and leave to cool.

Heat the oven to 220C (200C fan) and brush a large 24cm x 34cm baking tin with the remaining oil. Tip the dough on to a lightly floured work surface and divide it into two pieces, one slightly larger than the other. Flour your hands and roll each piece into a ball, then transfer the larger piece to the oiled tin. Using your fingertips, gently press and stretch the dough to cover the bottom of the tin. Spread the cooled onion mix over the dough, arrange the anchovies on top, and scatter on the olives, rosemary and oregano.

Flour your hands again, stretch the second piece of dough, and place it over the filling. Pinch and fold the edges to seal, then prick holes all over the top with a fork. Brush all over with the reserved anchovy oil and sprinkle over a generous pinch of flaked salt.

Bake for 25-30 minutes, until deep golden brown. Remove and leave to cool for at least 15 minutes before slicing and serving.