Komiža bread

Komiška pogača is made from simple ingredients, but its charm lies in the combination of dough, fragrant filling and salted fish that give it a special Mediterranean flavour. First, a dough of flour, yeast, water, a pinch of salt and a little olive oil is kneaded, then it is left to rest and rise. While the dough is rising, onion cut into rings is sautéed in olive oil, to which chopped peeled tomatoes are added. Everything is cooked until the liquid evaporates, then parsley, pepper and a few leaves of herbs such as oregano or thyme are mixed in. When the filling is ready and the dough is divided into two parts. One half is rolled out and placed on a baking sheet lined with baking paper, and the tomato and onion filling is spread on it. Salted sardines or anchovies are placed on top of it, with a gap so that each fish can stand out. Then everything is covered with the other half of the dough, which is lightly coated with olive oil. The pogača is baked in an oven preheated to 200 degrees, for about half an hour to forty-five minutes, until it turns golden and fills the kitchen with its aroma. The result is a rustic, filling and fragrant dish that carries the spirit of Vis and the tradition of Komiža.