This bread is a version of the so called Croatian Komiska pogaca. It is a bread filled with a layer of anchovies and tomatoes, traditionally coming from the island Vis. Anchovies combined with tomatoes produce a delicate and beautiful aroma and make this bread soft and moist. It is usually made in rectangle form and cut in squares, but I opted for the round version this time.
PrintBread with anchovies and tomatoes
- Total Time: 2 hours
- Yield: 1 round loaf 1x
Description
An airy Croatian bread filled with a savory mixture of tomatoes and anchovies, offering a delicate aroma and moist texture.
Ingredients
- 5 cups (500 g) all-purpose flour
- 1 tsp (7 g) dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 1/4 cup (60 ml) warm milk
- 1 cup (250 ml) warm water
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 cups (500 g) fresh tomatoes, chopped
- 1/2 cup (100 g) anchovies, chopped
- Additional olive oil for brushing
Instructions
- In a small bowl, combine the dry yeast with warm milk and sugar. Let it sit for 5 minutes until frothy.
- In a large bowl, mix the all-purpose flour with salt. Add olive oil and warm water, then pour in the yeast mixture. Knead the dough until it is smooth and elastic, about 10 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Preheat your oven to 392°F (200°C).
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté for about 5 minutes until the onion is soft and translucent.
- Add the chopped tomatoes to the skillet and cook for another 10 minutes until the mixture thickens slightly. Stir in the chopped anchovies and cook for an additional 2 minutes. Remove from heat and let it cool.
- Once the dough has risen, punch it down and divide it into two equal parts. Roll out one part into a round shape and place it on a baking sheet lined with parchment paper.
- Spread the tomato and anchovy mixture evenly over the dough, leaving a small border around the edges.
- Roll out the second part of the dough and place it over the filling. Pinch the edges to seal the bread.
- Brush the top with olive oil and make a few slits on the surface to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown.
- Let it cool slightly before cutting into squares and serving.
Notes
This bread is traditionally made in a rectangular form and cut into squares, but a round shape works well too. For a more intense flavor, use sun-dried tomatoes instead of fresh. Store leftovers in an airtight container for up to 2 days. Reheat in the oven for a few minutes to refresh the texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3
- Sodium: 450
- Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 5
This looks great–I always mean to try more savory baking, and I think the mix of anchovies with the tomatoes makes sure it’s not overly sweet (which I think could happen with the tomatoes alone).
yes, anchovies are nice and salty! :)
Looks delicious…sort of like a bread pizza.
yes, it is kind of a bread pizza. Thank you, glad you like it :)