Viška pogača is one of those island dishes that looks simple on paper but hits way above its weight when you taste it. It’s basically bread stuffed with onions and anchovies, but trust me, once you’ve tried it warm out of the oven, you get why people from Vis are so proud of it.
The filling is really the heart of it. Lots of onions — like, way more than you think you need — slowly cooked down until they’re soft and sweet. Then in go the salted anchovies, strong and briny, and together they make this perfect balance of sweet and salty. No tomatoes here (that’s the Komiža version), so the flavors are more intense and kind of straightforward.
The dough is rustic and easy — flour, yeast, olive oil, water — nothing complicated. You roll out two layers, spread the onion-anchovy mix in between, seal it up, and bake until the top is golden. I usually brush mine with a bit of olive oil before baking, just to get that nice soft crust with a little shine.
Viška pogača is best eaten warm, but it’s also the kind of food that travels well, which is why it was a classic fisherman’s meal back in the day. It lasts, it’s filling, and it doesn’t need much else besides maybe a glass of red wine on the side.
For the dough
-
500
g
all-purpose flour (gives structure)
-
7
g
dry yeast (for leavening)
-
1
tsp
salt
-
3
tbsp
olive oil (adds softness and flavor)
-
250
ml
warm water (to activate yeast)
For the filling
-
500
g
onions, thinly sliced (for natural sweetness)
-
12
pcs
salted anchovy fillets (for intense briny flavor)
-
2
tbsp
olive oil (to sauté onions)
-
handful
pitted black olives (optional, for extra depth)
-
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
-
Prepare yeast mixture
In warm water, dissolve yeast and a pinch of flour. Let it rest for 10 minutes until foamy.
-
Knead the dough
Combine flour and salt, add yeast mixture and olive oil. Knead until smooth and elastic. Cover and let rise for about 30 minutes.
Prepare the filling
Assemble and bake
-
Roll out dough
Divide dough in two. Roll one half slightly larger for the bottom layer, and the other for the top.
-
Add filling
Spread caramelized onions over bottom dough, top with anchovy fillets and olives. Season lightly with pepper.
-
Cover and seal
Place second dough layer on top, fold edges to seal. Prick the top with a fork and brush with olive oil.
-
Bake
Bake at 200°C for about 30 minutes until golden brown. Cool slightly before cutting.
Note: For authentic flavor, use high-quality salted anchovies and plenty of caramelized onions.
Updated: September 5, 2025