Maltese Ftira – Sourdough Bread
Summary
- This recipe guides you through making traditional Maltese Ftira using a sourdough starter. The process involves several resting and folding stages, culminating in a rustic, flavorful bread. Once baked, the ftira is filled with classic Maltese ingredients like tuna, Gozo cheese, pickled onions, olives, broad beans, and capers, creating a hearty and delicious sandwich.
All Ingredients - Maltese Ftira Dough
- Sourdough Starter 160g
- Bread Flour 480g
- Filtered Water 340g
- Salt 12g
All Ingredients - Maltese Ftira Filling
- Pepper Gozo Cheese (Gbejniet) as needed
- Pickled Onions as needed
- Tuna as needed
- Olives as needed
- Broad Beans (Ful) as needed
- Capers as needed
- Tomato Paste as needed
- Olive Oil as needed
Tools You'll Need
- Dutch oven
- Pan
- Oven
- Mixing bowl
- Bowl
- Whisk
- Knife
- Parchment paper
Plan Ahead
Up to 2 hrs 30 min of hands-off time you can shift to earlier.
- Step 6 · Rest30 min
…a log. Tuck in the ends to create a smooth ball. Cover the dough and let it rest for 30 minutes.
- Step 7 · Ferment30 min
Bulk Fermentation After 30 minutes, place the dough into a clear, straight-sided contai…
- Step 9 · Proof / Rise1 hr 30 min
…t for the second piece of dough. Cover the shaped ftiras and let them proof for approximately 1.5 hours.
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 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 or spoon. Add 480g of bread flour to the mixture. Mix until just combined, forming a shaggy dough. Cover the bowl and for for autolyse.
Step 2: Add Salt and Mix
After 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 for another .
Step 3: Perform First Stretch and Fold
After , 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 for another .
Step 4: Perform Second Stretch and Fold
After , uncover the dough. Perform the second set of stretch and folds in the same manner as the first. Cover the bowl and for another .
Step 5: Perform Third Stretch and Fold
After , uncover the dough. Perform the third set of stretch and folds. Cover the bowl and for another .
Step 6: Laminate the Dough
After , 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 for .
Step 7: Bulk Fermentation
After , 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.
Step 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 .
Step 9: Shape the Ftira
After , 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 .
Step 10: Score and Bake the Ftira
Preheat your oven to 230°C (approximately 445°F) (446°F (approximately 230°C)) 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. ftira with a sharp knife or lame. Carefully place the ftira into the preheated Dutch oven. Bake with the lid on for . After , remove the lid and continue baking for another , or until golden brown and cooked through.
Step 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.
Step 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.
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