Step-by-Step Instructions

1. 1.Combine Sourdough, Water, and Flour (Autolyse)

   Measure 160g of sourdough starter and place it in a mixing bowl. Add 340g of filtered water to the bowl. Dissolve the sourdough starter in the water using a whisk or spoon. Add 480g of bread flour to the mixture. Mix until just combined, forming a shaggy dough. Cover the bowl and let it rest for 15 to 20 minutes for autolyse.

2. 2.Add Salt and Mix

   After 15-20 minutes of autolyse, add 12g of salt to the dough. Mix the salt into the dough by hand until fully incorporated. Cover the bowl again and let it rest for another 15 minutes.

3. 3.Perform First Stretch and Fold

   After 15 minutes, uncover the dough. Perform the first set of stretch and folds by gently stretching a portion of the dough upwards and folding it over itself. Repeat this action around the entire dough, turning the bowl as you go. Cover the bowl and let it rest for another 15 minutes.

4. 4.Perform Second Stretch and Fold

   After 15 minutes, uncover the dough. Perform the second set of stretch and folds in the same manner as the first. Cover the bowl and let it rest for another 15 minutes.

5. 5.Perform Third Stretch and Fold

   After 15 minutes, uncover the dough. Perform the third set of stretch and folds. Cover the bowl and let it rest for another 15 minutes.

6. 6.Laminate the Dough

   After 15 minutes, uncover the dough. Gently transfer the dough onto a clean, lightly floured surface. Stretch the dough into a large, thin rectangle. Fold the dough like an envelope, bringing one side to the middle, then the other side over it. Roll the dough tightly from one end to the other to form a log. Tuck in the ends to create a smooth ball. Cover the dough and let it rest for 30 minutes.

7. 7.Bulk Fermentation

   After 30 minutes, place the dough into a clear, straight-sided container. Cover the container and let the dough bulk ferment until it has risen by approximately 70%. This process can take several hours depending on your ambient temperature and sourdough activity.

8. 8.Divide and Rest the Dough

   Once the dough has risen, gently turn it out onto a lightly floured surface. Divide the dough into two equal halves using a dough cutter or knife. Let the divided dough rest for 10 minutes.

9. 9.Shape the Ftira

   After 10 minutes, lightly dust your work surface with flour. Take one piece of dough and gently flatten it into a round shape. Dust your hands with flour to prevent sticking. Make a hole in the center of the dough and gently stretch it to form a ring. Place the shaped ftira on a plate lined with a floured cloth. Repeat for the second piece of dough. Cover the shaped ftiras and let them proof for approximately 1.5 hours.

10. 10.Score and Bake the Ftira

    Preheat your oven to 230°C (446°F) with a Dutch oven or cast iron pan inside. Once the ftiras have proofed, carefully transfer one onto a baking peel or parchment paper. Dust the top with a little rice flour. Score the ftira with a sharp knife or lame. Carefully place the ftira into the preheated Dutch oven. Bake with the lid on for 20 minutes. After 20 minutes, remove the lid and continue baking for another 20 minutes, or until golden brown and cooked through.

11. 11.Prepare the Ftira Filling Ingredients

    While the ftira is baking, prepare the filling ingredients. Cut the pepper Gozo cheese (gbejniet) into small cubes. Chop the pickled onions. Drain the tuna. Prepare the olives, broad beans, and capers.

12. 12.Fill the Baked Ftira

    Once the ftira is baked and slightly cooled, cut it in half horizontally. Spread a generous layer of tomato paste on the inside of both halves. Drizzle with olive oil. Add the drained tuna, chopped pickled onions, cubed pepper Gozo cheese, broad beans, olives, and capers. Close the ftira halves to create a delicious Maltese sandwich.