Maltese Ftira – Sourdough Bread with Traditional Filling

Step 1: Mix Sourdough Starter and Water

Measure 160g of sourdough starter into a mixing bowl. Add 340g of filtered water and use a whisk to dissolve the sourdough starter completely in the water.

Step 2: Add Flour and Autolyse

Add 480g of bread flour to the sourdough and water mixture. Mix until just combined and no dry flour remains. Cover the bowl and let the dough rest for 15-20 minutes for autolyse. This allows the flour to fully hydrate.

Step 3: Add Salt and Mix

After the autolyse, add 12g of salt to the dough. Mix the salt into the dough by hand, ensuring it's evenly distributed. Cover the bowl and let it rest for 15 minutes.

Step 4: First Stretch and Fold

After 15 minutes, perform the first set of stretch and folds. Gently stretch a portion of the dough from the edge, pull it up, and fold it over the center. Rotate the bowl and repeat this process 3-4 times until the dough starts to gain strength. Cover and let it rest for another 15 minutes.

Step 5: Second Stretch and Fold

After another 15 minutes, 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.

Step 6: Third Stretch and Fold

After the rest, perform the third and final set of stretch and folds. Cover the bowl and let it rest for 30 minutes.

Step 7: Lamination

After 30 minutes, gently transfer the dough onto a lightly floured surface. Stretch the dough into a large, thin rectangle. Fold the dough like a letter, bringing one-third over the middle, then the other third over that. Then, fold it again from the short sides to create a compact package. Place the dough back into a lightly oiled bulk fermentation container.

Step 8: Bulk Fermentation

Cover the container and let the dough bulk ferment at room temperature until it has risen by approximately 70% and shows many bubbles. This typically takes 4-6 hours depending on room temperature and starter activity. The dough should reach the 1L mark in the container.

Step 9: Divide and Rest Dough

Once bulk fermentation is complete, gently invert the dough onto a lightly floured surface. Divide the dough into two equal halves using a dough scraper. Let the divided dough pieces rest for 10 minutes.

Step 10: Shape Ftira

Lightly dust the dough pieces with rice flour. Gently flatten each piece into a round shape, about 1-inch thick. Using your fingers, create a hole in the center of each dough round to form the traditional ftira shape. Place each shaped ftira on a floured kitchen towel or parchment paper.

Step 11: Proof Ftira

Cover the shaped ftira with a clean cloth and let them proof at room temperature for 1 hour and 30 minutes. They should look slightly puffy.

Step 12: Bake Ftira

Preheat your oven to 230°C (≈445°F) (approximately 445°F) (450°F (≈230°C) (approximately 230°C)) with a Dutch oven or heavy-bottomed pot inside. Carefully transfer one ftira into the hot pot. Bake with the lid closed for 20 minutes. Then, remove the lid and bake for another 20 minutes, or until golden brown and cooked through. Repeat with the second ftira. Let cool on a wire rack.

Step 13: Prepare Filling Ingredients

While the ftira is baking or cooling, prepare the filling ingredients. Cut the peppered goats cheese into small cubes. Chop the pickled onions into smaller pieces.

Step 14: Assemble Ftira with Filling

Once the ftira is ready, slice it horizontally. Spread tomato paste evenly on both halves. Drizzle with olive oil. Layer the tuna, peppered goats cheese, pickled onions, broad beans, olives, and capers on the bottom half of the ftira. Place the top half of the ftira over the filling.

Step 15: Serve

Cut the filled ftira in half and serve immediately. Enjoy your homemade Maltese Ftira!

• Ensure your sourdough starter is active and bubbly for best results.

• Maintain consistent temperatures during bulk fermentation and proofing for optimal rise.

• Using rice flour for dusting helps prevent sticking and creates a nice crust.

• A Dutch oven or covered pot helps create steam for a crispy crust in the initial baking phase.

• Experiment with different fillings like grilled vegetables, chicken, or other cheeses.

• Add herbs like oregano or rosemary to the dough for extra flavor.