World Recipes: Komiža Pogača

26 Jul World Recipes: Komiža Pogača

Few dishes capture the spirit of Croatia’s Adriatic coast quite like Komiža Pogača. Originating from the fishing town of Komiža on the island of Vis, this savory pie has been a staple of local cuisine for generations. Traditionally prepared by fishermen before long days at sea, it combines simple ingredients that were readily available along the Dalmatian coast: homemade dough, onions, tomatoes, and freshly caught sardines or anchovies. Over time, Komiža Pogača became one of Croatia’s most beloved regional specialties. Its rich filling and rustic appearance reflect the Mediterranean flavors that define the country’s culinary heritage. Today, it is enjoyed both as a main dish and as a snack, served warm from the oven or at room temperature.

Ingredients:

For the dough

900 g flour

600 ml water

2 tbsp extra virgin olive oil

1 tsp salt

6 g fresh yeast

For the filling:

15 anchovies or sardines

2–3 red onions

300 g chopped tomatoes

Capers

Oregano

Parsley

Salt

Black pepper

Preparation:

1. Place the flour, olive oil, and yeast in a mixing bowl and begin kneading at low speed. Gradually add the water, allowing it to be fully absorbed. Add the salt and continue kneading for about 15 minutes until a smooth dough forms.
2. Transfer the dough to a floured surface, shape it into a ball, place it in a container, cover with plastic wrap, and refrigerate for at least 12 hours.
3. After resting, divide the dough into two portions, one slightly larger than the other. Stretch each piece into a rectangle and place them on lightly oiled baking trays.
4. To make the filling, sauté the sliced onions in olive oil. Add the chopped tomatoes, oregano, parsley, salt, and pepper. Cook for a few minutes, then let cool. Clean the sardines or anchovies.
5. Spread the onion mixture over the larger dough base. Arrange the fish and capers on top, then cover with the second sheet of dough. Brush the surface with olive oil and bake at 180°C (350°F) for about 40 minutes, or until golden brown. Cut into pieces and serve warm or cold..