Dough:
- 700 g  flour
- 1 fresh yeast
- Half a tbsp of salt
- 1-2 tbsp sugar ( optional)
- ½ tbsp olive oil
- Approximately 300 ml of warm water,
- Olive oil

Filling:
- 200 g of salted sardines or anchovies
- 2 onions
- 5-6 garlic cloves
- some parsley
- 1 kg fresh tomatoes and a half tbsp of tomato paste
- pepper
- 2-3 tbsp pickled capers ( optional)
- Spices to taste
- Olive oil

Make a dough of all ingredients and leave it to rise.

Slice the onions into rings and sautee them on olive oil.  Add the garlic.
Add chopped tomatoes and cook until the liquid evaporates .
Add pepper, parsley and herbs of your choice ( timian, oregano ... )
Knead  dough again, divide into 2 parts.

Put first part on the bottom of large rectangle or round baking pan.

Cover it with the filling: tomatoes and onions, assemble anchovy or sardines fillets over it, then tomatoes, sprinkle with some chopped parsley.

Optionally add the mozzarella and spices.

Cover it with the second part of the dough.

Brush the top of the second dough with olive oil.
Bake in preheated oven at 200 degrees for about 30-45 minutes.

Tips and more:
Allow dough to rest for a few hours at room temperature.
Mozzarella can be added into the stuffing to "lightens" the taste of other ingredients.
Serve with red wine.

This thin bread is a version of the so called Croatian Komiska pogaca.
It is filled with a layer of anchovies and tomatoes, traditionally coming from the island Vis.