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.
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Bread 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 (30 ml) 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 tbsp 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
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Frequently Asked Questions
What is Komiska pogaca and where does it come from?
Komiska pogaca is a traditional Croatian bread from the island of Vis. It is filled with a layer of anchovies and tomatoes, which combine to create what the article describes as a delicate and beautiful aroma while keeping the bread moist. This recipe is the author’s adaptation made in a round shape, though the traditional form is rectangular and cut into squares.
Why do the anchovies and tomatoes get cooked before going into the bread?
The onion and garlic are sautéed for about 5 minutes, the chopped tomatoes cook for another 10 minutes until the mixture thickens slightly, and the 1/2 cup (100 g) of chopped anchovies are stirred in for a final 2 minutes. Pre-cooking reduces excess moisture that would otherwise make the interior of the bread soggy. 
Can I use sun-dried tomatoes instead of fresh?
Yes — the notes specifically say that sun-dried tomatoes can be substituted for a more intense flavor.
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 :)