Komiška PogačaAnchovy, Onion, and Tomato Pie
This island specialty bakes a yeasted dough around a savory filling of onions, tomatoes, and anchovies. The result is somewhere between bread and pie, with a soft interior and a richly seasoned, maritime filling.
Prep
1h 45m
Cook
30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 280mlWater (lukewarm)
- 7gActive Dry Yeast
- 8gSalt
- 30mlExtra Virgin Olive Oil
Filling
- 150gAnchovy
- 250gOnion (thinly sliced)
- 250gTomato (chopped)
- 30mlExtra Virgin Olive Oil
- 3gDried Oregano
- 3gBlack Pepper
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour, active dry yeast, and the salt in a bowl. Add the water and the extra virgin olive oil, then knead until smooth.
- 02
Cover the dough and let it rise until puffy.
- 03
Heat the extra virgin olive oil in a pan. Add the onion and cook until soft and lightly golden.
- 04
Stir in the tomato, dried oregano, black pepper, and salt, then cook until thick and jammy.
- 05
Let the filling cool slightly, then fold in the anchovy.
- 06
Divide the dough into two pieces, rolling one slightly larger than the other.
- 07
Line an oiled baking pan with the larger piece of dough, spread in the onion filling, and cover with the second piece.
- 08
Seal the edges well and prick the top lightly with a fork.
- 09
Bake at 200°C (392°F) until the pie is golden and fully baked through.
- 10
Let the pie rest briefly before slicing and serving warm or at room temperature.
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