Komiška pogača Croatia

Strong flour

Dry yiest

Olive oil, Onions and garlic

Chopped tomatoes and Dried tomatoes

Salted sardines or salted anchovies

Olives

Salt, peppe, Bay leaf, oregano and thyme

Nutritional table (100gr):

Energy (kCal): 295

H.C (g): 47

Take the flour and mix it with dry yeast, a little salt and olive oil Slowly add lukewarm water Mix the dough by hand in a bowl Cover the bowl with a cloth and put it in a warm place to rise.

Let's make the sauce for the scone by heating the pan and chopping the onion. Add olive oil and salt. Sauté the onion. Slice and add garlic. Let's mix. Add the peels. We stew for ten minutes. Add a couple of rosemary leaves and a bay leaf. Add pepper and continue stewing.

Divide the cake dough into 2 parts and roll it. First the lower part, and then the cover On the lower part of the dough, put the cooked salsa in the middle and spread it out Take out the bay leaves Cut the olives Add some capers Chop and add some dried tomatoes We throw in the salted anchovies Add some thyme and fresh oregano Cover with the second part of the dough Cut off the excess dough Press the edges with a fork Pierce the dough with the same fork and decorate with rosemary Drizzle with olive oil and bake at 220 degrees for 20 to 25 minutes

Protein (g): 6

Lipids (g): 7

Saturated fatty acids (g): 1

Salt (g): 1.8