Name: Classic Maltese Ftira
Prep time: 180 min
Cook time: 25 min
Total time: 205 min
Yield: 2 ftiras
Cuisine: Maltese cuisine
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 300 ml warm water (approx., for dough); 2 tbsp olive oil (plus extra for drizzling); 1 tsp salt; 3 pcs ripe tomatoes (sliced or chopped); 6 pcs anchovy fillets (drained and roughly chopped); 2 tbsp capers (rinsed); 0.5 cup black olives (pitted and halved); 1 pcs onions (thinly sliced); 2 tbsp fresh mint (chopped, optional); sea salt (to taste); black pepper (to taste)

Prep: 180 min • Cook: 25 min. Experience a true taste of Malta's culinary heritage with this authentic Classic Maltese Ftira. This traditional ring-shaped leavened bread offers a rustic canvas perfectly designed for embracing robust fillings. Enjoy it fresh from the oven, generously topped with local favorites like briny olives, tangy capers, and sweet, juicy tomatoes.

Preparation time: 3 hrs
Cooking time: 25 min
Total time: 3 hrs 25 min
Servings: 2
Course: Main
Complexity: Medium

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Scale:

Ingredients

Dough

18oz all-purpose flour
0oz active dry yeast
10 1/7 fl oz warm water(approx., for dough)
2 tbsp olive oil(plus extra for drizzling)
1 tsp salt

Toppings

3 pcs ripe tomatoes(sliced or chopped)
6 pcs anchovy fillets(drained and roughly chopped)
2 tbsp capers(rinsed)
1/2 cup black olives(pitted and halved)
1 pc onions(thinly sliced)
2 tbsp fresh mint(chopped, optional)
sea salt(to taste)
black pepper(to taste)

Instructions

Make the Dough

In a large bowl, dissolve yeast in warm water and let it sit for 5-10 minutes until foamy.
Add flour, olive oil, and salt to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. The dough should be soft and slightly sticky.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

Shape and Top the Ftira

Gently punch down the risen dough and place it on a generously floured surface. Divide it into two equal portions.
For each portion, shape it into a round, flat disk about 1-inch thick, leaving a thicker rim around the edge. You can create the traditional hole in the center if desired, stretching the dough to form a ring.
Transfer the ftira bases to baking sheets lined with parchment paper.
Evenly distribute the sliced tomatoes, anchovies, capers, black olives, and thinly sliced onions over each ftira base. Drizzle with extra olive oil.
Season with sea salt, black pepper, and fresh mint (if using).
Let the topped ftira rest for another 30 minutes while you preheat the oven.

Bake

Preheat your oven to 220°C (425°F).
Bake the ftira for 20-25 minutes, or until the crust is golden brown and the toppings are slightly caramelized.
Remove from the oven and let cool slightly before slicing and serving. Enjoy warm!

Nutrition

Servings: 2
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (2 servings)
Calories	550 kcal	157.1 kcal	1,100 kcal
Protein	18.5 g	5.3 g	37 g
Fat	20 g	5.7 g	40 g
Carbs	75 g	21.4 g	150 g

Tips

A warm, draft-free spot is crucial for dough rising.
For a crispier crust, place a pizza stone or inverted baking sheet in the oven while preheating.
Ftira is best enjoyed fresh. Serve as an appetizer or a light meal with an extra drizzle of olive oi

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Ingredients

Dough

18oz all-purpose flour
0oz active dry yeast
10 1/7 fl oz warm water(approx., for dough)
2 tbsp olive oil(plus extra for drizzling)
1 tsp salt

Toppings

3 pcs ripe tomatoes(sliced or chopped)
6 pcs anchovy fillets(drained and roughly chopped)
2 tbsp capers(rinsed)
1/2 cup black olives(pitted and halved)
1 pc onions(thinly sliced)
2 tbsp fresh mint(chopped, optional)
sea salt(to taste)
black pepper(to taste)

Instructions

Make the Dough

In a large bowl, dissolve yeast in warm water and let it sit for 5-10 minutes until foamy.
Add flour, olive oil, and salt to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. The dough should be soft and slightly sticky.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

Shape and Top the Ftira

Gently punch down the risen dough and place it on a generously floured surface. Divide it into two equal portions.
For each portion, shape it into a round, flat disk about 1-inch thick, leaving a thicker rim around the edge. You can create the traditional hole in the center if desired, stretching the dough to form a ring.
Transfer the ftira bases to baking sheets lined with parchment paper.
Evenly distribute the sliced tomatoes, anchovies, capers, black olives, and thinly sliced onions over each ftira base. Drizzle with extra olive oil.
Season with sea salt, black pepper, and fresh mint (if using).
Let the topped ftira rest for another 30 minutes while you preheat the oven.

Bake

Preheat your oven to 220°C (425°F).
Bake the ftira for 20-25 minutes, or until the crust is golden brown and the toppings are slightly caramelized.
Remove from the oven and let cool slightly before slicing and serving. Enjoy warm!

Nutrient

Per serving

Per 100 g

Total (2 servings)

Calories

550 kcal

157.1 kcal

1,100 kcal

Protein

18.5 g

5.3 g

37 g

Fat

20 g

5.7 g

40 g

Carbs

75 g

21.4 g

150 g