Komiža flatbread is, honestly, one of my favorite old-school recipes. You take a few simple things — flour, onions, tomatoes, anchovies — and it somehow turns into something you just keep eating. Nothing fancy, no drama. Just big flavor and the kind of comfort only rustic food has.
The big difference from its Vis cousin is the tomatoes. Komiža flatbread has that generous tomato layer inside, which adds sweetness, juiciness, a pop of color. I cook the onions low and slow till they’re soft and sweet — they balance the salty anchovies perfectly. Then the tomatoes (crushed, or fresh and peeled… whatever you’ve got) make the filling kind of saucy, and it sinks into the bread as it bakes. That’s the good stuff.
The dough isn’t tricky — flour, yeast, olive oil, water. A little rustic, a little chewy once it’s baked, which is exactly right. Before it goes in the oven I brush the top with olive oil, so it turns golden but stays soft inside.
Fresh from the oven it’s amazing, but honestly it holds up great the next day too. That’s why I love it for picnics or when friends drop by. You cut it into squares, pass the tray around, and pretty much—boom—gone. It’s a humble dish, sure, but it says a lot about Komiža: the fishing tradition, good olive oil, and making the most of what you’ve got.
For the dough
-
500
g
all-purpose flour
-
7
g
dry yeast
-
1
tsp
salt
-
3
tbsp
olive oil
-
250
ml
warm water
For the filling
-
500
g
onions, thinly sliced
-
400
g
crushed tomatoes (for moisture and sweetness)
-
12
pcs
salted anchovy fillets
-
2
tbsp
olive oil (to sauté onions)
-
handful
pitted black olives (optional)
-
to taste
pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Make the dough
-
Activate yeast
Mix yeast with warm water and a pinch of flour; let stand until frothy.
-
Knead dough
Combine flour, salt, olive oil, and yeast mixture. Knead until smooth. Cover and let rise for about 30 minutes.
Prepare the filling
-
Cook onions
Slowly caramelize onions in olive oil until golden; this adds sweetness to the filling.
-
Add tomatoes
Stir in crushed tomatoes and cook briefly until slightly reduced, keeping some moisture for a juicy filling.
Assemble and bake
-
Roll out dough
Divide dough into two pieces; roll out the bottom layer slightly larger than the baking dish.
-
Layer filling
Spread onion-tomato mixture over dough, arrange anchovy fillets and olives, season with pepper.
-
Cover and seal
Place top dough layer, fold and press edges to seal. Prick top with fork, brush with olive oil.
-
Bake
Bake at 200°C for about 30 minutes until golden. Let cool slightly before serving.
Note: For best taste, use ripe summer tomatoes or quality canned crushed tomatoes.
Updated: September 5, 2025