Croatians eat this flatbread with the cheese, prosciutto and sardines of the Dalmatian coast. Traditionally made with yeast from must or with a sourdough starter, it is not unlike foccacia in shape and style. The amount of olive oil to coat the dough to crisp it during baking is personal. Also made as a cake-bread, the herbs of the Mediterreanean are the commond denominator.
- 500 g white wheat flour, t500
- 325 ml warm water
- 45 ml + 15 ml olive oil
- 20 g yeast
- 15 g coarse salt
- 1 tsp ginger (optional)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp chopped herbs from marjoram, rosemary, sage, chopped, soaked in a little oil
Add the warm water and sugar to the yeast and leave to rise for 10 minutes. Sieve flour into a large bowl, add two tablespoons of olive oil to the flour along with the ginger and a teaspoon of salt. Whisk the yeast mixture, add to the flour and knead into a smooth dough, about 20 minutes. Smear bowl with three tablespoons of oil, place the dough in the bowl, cover with damp cloth and leave to rise for four hours.
Cut a piece of parchment to fit into your baking trays, something around 25 cm x 35 cm. Shape the dough to fit into the tray, push holes in the dough with your fingers and cover with remaining oil, allowing some of the oil to form in pools in the holes. Sprinkle with large salt, cover with foil and leave for an hour. Bake at 200°C for 20 minutes. Brush herbs onto the surface and bake for another 5 minutes.