Stuffed Bread From Vis

Stuffed Bread From Vis
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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 pogača actually resembles some Sicilian dishes cooked today. I can imagine that this savoury treat was made in a similar way 2,400 years ago — except with no tomato, as that was only introduced to Europe in the seventeenth century. In the Vis town of Komiža, this pastry is often still prepared the ancient way without tomato, but with the addition of olives. — Ino Kuvačić, author of Dalmatia 
Servings
4
servings
Ingredients
  • 1/3 cup cup olive oil
  • 6 brown onions, thinly sliced
  • 6 large tomatoes, cut into 1/2-inch cubes
  • 3 tablespoon chopped flat-leaf (italian) parsley
  • 3 1/2 ounce anchovies, chopped
  • sea salt
  • freshly ground black pepper
  • 3 1/3 cup plain (all-purpose) flour
  • 1/4 ounce fresh yeast
  • 1/4 ounce salt
  • 1/3 cup olive oil
Directions
  1. Heat the oil in a frying pan over medium heat and sauté the onions for 10 minutes until translucent.
  2. Add the tomatoes and season with salt and pepper, then cook for 20 minutes.
  3. Remove from the heat, allow to cool then stir in the parsley and anchovies. Set aside.
  4. Put the flour, 300 milliliters (10 1/2 fluid ounces) water, yeast, and salt in a stand mixer — or in a bowl if you are using a hand mixer.
  5. 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.
  6. Put the dough in a greased container and cover with a clean cloth or plastic wrap.
  7. Let the dough stand in a warm spot (72 to 82 degrees F) until it doubles in size, about 30–40 minutes.
  8. Grease an 8-inch baking tray. Divide the dough in two.
  9. Roll out the first piece of dough to a thickness of 5/8 inch and the dimensions of your baking tray, allowing for an extra 1/2 inch of overhang all around.
  10. Lay the piece of dough on the baking tray, leaving the extra 1/2 inch of dough overhanging the tray.
  11. Spread the anchovy filling on top of the dough.
  12. Roll out the second piece of dough the same way, then use it to cover the first piece of dough.
  13. Twist the edges to seal the dough, prick with a fork and let it sit for 20–25 minutes in a warm place.
  14. Preheat the oven to 350 degrees F.
  15. Before baking, brush the top of the dough with water and sprinkle with salt.
  16. Bake in the oven for 25–30 minutes or until golden brown.
  17. When baked, cover the pogača with a clean cloth and leave it to cool, then cut it into squares or triangles and serve.
  18. Recipe excerpted with permission from Dalmatia by Ino Kuvačić (Hardie Grant Books, May 2017)
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