Put the flour, salt and yeast into a large mixing bowl and use your fingers to mix the ingredients. Make a well in the centre and pour in the oil and some of the water, gradually mixing with your hand, then adding more of the water until a dough forms.
Take the dough out of the bowl and knead for about 5 minutes. Sprinkle a little flour into the mixing bowl, drop the dough into it, cover with a towel and rest in a warm place to double in size.
Time to make the filling.
Sauté the onions in the virgin olive oil over medium heat for 10 minutes, until opaque. Pour in the red wine and let it simmer for 1 minute, then add the chopped tomatoes, vegeta, pepper and oregano.
Allow the mixture to simmer for half an hour, stir it frequently, until it’s nice and thick. Set aside to cool completely before using for the pogača.
Lightly oil a 30 cm round baking tray and preheat the oven to 180°C.
Take the risen dough and divide it into two, with one piece slightly larger than the other. Dust your work surface with a little flour and roll the larger piece of dough into a round shape that’s big enough to sit in the round tray and overhang the sides by about an inch or 3 cm.
Spread the cooled tomato mixture over the rolled dough. Arrange the anchovies over the tomato, then dot the olives and capers around, as well.
Roll the other portion of dough into a round shape big enough to cover the filling, but without overhanging the tray. Bring the overhanging dough from the bottom piece and fold it up and over the top piece, twisting as you make your way around to enclose and seal it together.
Prick the top with a fork, drizzle it with a couple of tablespoons of oil, then brush the oil around to spread it all over the top.
Bake the pogača in the oven for 30 to 40 minutes, or until it’s golden.
Slice it into wedges or squares while it’s still warm, or serve it at room temperature.
The pogača freezes well, so you can easily portion it up, wrap it in foil and freeze for another time.