Start with 500 g of strong white flour, a level teaspoon of dry yeast and 8 g of salt — never more. The salt is what people get wrong first.
Mix in 300 ml of warm water, slow and steady. Let it rest for ten minutes before you do anything. The dough should look shaggy and uncertain. That's correct.
Knead for six minutes on a floured table. Six, not eight — over-kneaded mountain bread goes dense. Let it prove for two hours, in a bowl rubbed with oil, somewhere quiet. The kitchen at the chalet has a windowsill that gets exactly the right light for this.
While it proves, grate 120 g of smoked cheese — proper kačkavalj, not the soft kind. Tuck it into the dough by hand, fold three times.
Bake at 220 °C for 22 minutes on a tray lined with cornmeal. The bread should sound hollow when you tap the bottom. If it doesn't, give it another four minutes and trust the second sound, not the first.
Serve warm, with butter and onion. Anything else is a distraction.