Komiška Pogača - Traditional Croatian Stuffed Bread

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• For the filling: For the filling:
• 200g (7 oz) anchovy fillets, drained and chopped 200g (7 oz) anchovy fillets, drained and chopped
• 100g (3.5 oz) black olives, pitted and sliced 100g (3.5 oz) black olives, pitted and sliced
• 100g (3.5 oz) green olives, pitted and sliced 100g (3.5 oz) green olives, pitted and sliced
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tbsp olive oil 2 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, and mix until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   Meanwhile, prepare the filling by combining the chopped anchovies, olives, feta cheese, parsley, rosemary, thyme, minced garlic, and olive oil in a bowl. Mix well to combine.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a rectangular shape, about 1cm (0.4 inches) thick.
7. 7.
   Spread half of the filling mixture evenly over one of the dough rectangles, leaving a small border around the edges. Place the other dough rectangle on top and press the edges to seal.
8. 8.
   Transfer the stuffed bread onto a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with a pinch of salt.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and cooked through.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Treat your ingredients with care...

• Anchovy fillets — Rinse the anchovy fillets under cold water to remove excess saltiness before chopping.
• Feta cheese — Use a good quality feta cheese for the best flavor and texture.

Tips & Tricks

• For a vegetarian version, omit the anchovies and add extra olives or sun-dried tomatoes for a burst of flavor.
• Experiment with different herbs and spices in the filling, such as oregano or basil, to customize the taste according to your preference.
• Serve the Komiška Pogača as an appetizer or alongside a fresh salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for a few minutes before serving.
• Feel free to adjust the amount of filling ingredients to suit your taste.

Serving advice

Slice the Komiška Pogača into individual portions and serve it warm or at room temperature. It pairs well with a side of mixed greens or a refreshing cucumber and tomato salad.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or rosemary, on top of the baked bread. You can also garnish the serving platter with additional olives and feta cheese crumbles.