Traditional Maltese cooking
Ftira
A traditional Maltese bread, ring-shaped with a distinctive dimpled crust, often topped or filled with tomatoes, tuna, olives and capers.
Ingredients
- 500g strong bread flour
- 7g dried yeast
- 1 tsp sugar
- 2 tsp salt
- 300ml warm water
- 2 tbsp olive oil
- 200g ripe tomatoes, sliced
- 1 tin tuna, drained
- Black olives, pitted
- 1 tbsp capers
- Fresh basil or parsley, to garnish
Steps
- 1
Dissolve the yeast and sugar in the warm water and leave for 10 minutes until frothy.
- 2
Mix the flour and salt in a large bowl, then add the yeast mixture and olive oil. Knead for 10 minutes until smooth and elastic.
- 3
Cover and leave to rise in a warm place for about an hour, until doubled in size.
- 4
Knock back the dough, shape into a flat ring with a hole in the middle, and place on a floured tray. Leave to prove for another 30 minutes.
- 5
Bake in a preheated oven at 220°C (425°F) for about 20 minutes, until golden and hollow-sounding when tapped.
- 6
Slice the ftira horizontally and top with tomatoes, tuna, olives, capers and herbs before serving.