Viška pogača - Vis salted fish foccaccia, Vis cviti- Vis flower sweets

Viška pogača – Vis foccaccia with salted fish Ingredients for four people FOR DOUGH 600 g Smooth flour 1 teaspoon of salt 1 instant yeast 50 ml of extra virgin olive oil FOR THE FILLING 100 ml of extra virgin olive oil 250 g of onion 800 g tomato sauce 80 g of anchovy fillet (or salted sardines) 1 teaspoon of sugar Knead a smooth dough from flour, salt, yeast, oil and about 330 ml of lukewarm water and let it rise in a warm place. While you are waiting for the dough to rise, fry the sliced onion in 60 ml of olive oil. When it has wilted, add the previously prepared tomato sauce. Simmer on low heat and when the sauce is ready, put it aside to cool. When the dough has doubled in volume, divide it into two parts. Roll the dough to 1.5 cm and place it on an oiled tray so that it goes over the edge. Pour the prepared filling on the dough, put the salted anchovies and cover with the other half of the dough. Transfer the upper part of the dough over the edge and roll it up. Drizzle with olive oil, prick with a fork in several places and put it in the oven at 170°C to 180°C for 25-30 minutes. Serve Viška pogača warm or cold.

Vis cviti- Vis flower sweets Ingredients 1 kg of flour 20 dag of fat 30 dag of sugar 6 eggs a bit of salt zest of 1 lemon and 1 orange some rum some brandy a little mestre (anise and fennel extract in alcohol) 4 dag ammonia for cakes (ammonium bicarbonate) 2 dl of milk 1 vanilla sugar Melt the fat and beat the egg yolks with sugar. Put flour in another container, make a hole in the middle and put the egg yolks and fat mixture in it. Separately beat the egg whites and add them to the mixture. Add ammonia poured with hot milk, vanilla sugar, orange, lemon zest, rum and salt. Roll the dough to 5 mm and cut it in the shape of leaves and flowers with a rolling pin. Bake at around 180°C until golden brown. Remove from the oven. Coat with a mixture of brandy, rum and mestre. Roll in sugar.