Traditional Mediterranean Pogacha coated in olive oil is ideal for filling with sardines and tomatoes.
Mix flour, salt, yeast, oil and lukewarm water (550-600 ml). Knead the dough and let it rise (about 1 hour). While you wait for the dough to rise you can saute the onions on a pan with olive oil. Add the peeled tomatoes that have previously been crushed, then a little wine, pepper and spices. Let it simmer over low heat, and when the sauce for Traditional Mediterranean Pogacha is ready put it aside to cool.
When the dough has doubled, divide it into two parts. Roll the dough to a thickness of 1.5 cm and place it on a greased baking sheet to exceed the edges (1 half). Place the filling on the dough, and place the sardines.
Cover with the other half of the dough. Lower part of the dough should be placed over the edges of the upper dough, and wrapped. Coat with olive oil, and use a fork to make a few holes on the top.
Traditional Pogacha bake in a preheated oven for 30-35 minutes on 180°C.
Tip: Dough for the Traditional Mediterranean Pogacha can also be made with whole wheat flour, so that you get a bread that is rich in iron, calcium and fibers.
Ingredients for the dough:
1 kg flour
1 tablespoon salt
20 ml extra virgin olive oil
For the filling:
500 g onions
1 tomato sauce or crushed tomatoes (400 g)
2 sardine packs (2×115 g)
100 ml extra virgin olive oil
50 ml white wine