Stuffed bread from Vis

Stuffed bread from Vis

Viška pogaca

By
From
Dalmatia
Serves
4

Vis is an ancient island in the Adriatic Sea. It was founded in 397 BC by the ancient Greeks from Syracuse, which is known today as southern Sicily. Viška pogacˇa actually resembles some Sicilian dishes cooked today. I can imagine that this savoury treat was made in a similar way 2400 years ago – except with no tomato, as that was only introduced to Europe in the 17th century. In the Vis town of Komiža, this pastry is often still prepared the ancient way without tomato, but with the addition of olives.

Ingredients

Quantity Ingredient
80ml olive oil
6 brown onions, thinly sliced
6 large tomoatoes, cut into 2 cm cubes
2 tablespoons fresh flat-leaf parsley, chopped
100 grams anchovies, chopped
sea salt
freshly ground black pepper

Dough

Quantity Ingredient
500 grams plain flour
10 grams fresh yeast
10 grams salt
80ml olive oil

Method

  1. For the filling, heat the oil in a frying pan over medium heat and sauté the onions for 10 minutes until translucent. Add the tomatoes and season with salt and pepper, then cook for 20 minutes. Remove from the heat, allow to cool then stir in the parsley and anchovies. Set aside.
  2. For the dough, put the flour, 300 ml water, yeast and salt in a stand mixer – or in a bowl if you are using a hand mixer. On medium speed work the dough for about 20 minutes, then add the olive oil and work for a further 5 minutes until the mixture comes together. Put the dough in a greased container and cover with a clean cloth or plastic wrap. Let the dough stand in a warm spot (22–28°C) until it doubles in size, about 30–40 minutes.
  3. Grease a 20 cm baking tray. Divide the dough in two. Roll out the first piece of dough to a thickness of 1.5 cm and the dimensions of your baking tray, allowing for an extra 1 cm of overhang all around. Lay the piece of dough on the baking tray, leaving the extra 1 cm of dough overhanging the tray. Spread the anchovy filling on top of the dough.
  4. Roll out the second piece of dough the same way, then use it to cover the first piece of dough. Twist the edges to seal the dough, prick with a fork and let it sit for 20–25 minutes in a warm place.
  5. Preheat the oven to 180°C.
  6. Before baking, brush the top of the dough with water and sprinkle with salt. Bake in the oven for 25–30 minutes or until golden brown. When baked, cover the pogaca with a clean cloth and leave it to cool, then cut it into squares or triangles and serve.
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