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maltese ftira made sue's way

Recipe by
Sue Stone
Corning, CA

This recipe was made for the "Malta's Ftira Made Your Way" Challenge for Susie's World Tour 2018. **Note: The prep time does not include the overnight refrigeration of the dough.

yield 1 large ftira serves 4
prep time 4 Hr
cook time 20 Min
method Bake

Ingredients For maltese ftira made sue's way

  • 4 c
    bread flour
  • 3 tsp
  • 2 tsp
  • 1-1/2 tsp
    granulated sugar
  • 6 Tbsp
    olive oil, basil infused, preferred
  • 1-1/3 c
    warm water, 120ºf
  • 1/2 c
    tomato puree
  • 1/2 tsp
    dried basil
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    fennel seed
  • 1/4 tsp
    salt, to taste
  • 1/2 tsp
    granulated sugar
  • 1/2 tsp
    minced garlic
  • 2 Tbsp
    parmesan cheese, freshly grated
  • 1-2 tsp
    olive oil, basil infused preferred
  • sauce (see above)
  • 1/2 c
    mozzarella cheese, grated
  • 1/4
    small red onion, thinly sliced using mandoline
  • 1/2
    small zucchini squash, thinly sliced using mandoline
  • 1
    small sweet roasted red pepper, sliced into 1" pieces
  • 1/2 c
    white beans, drained and rinsed
  • 2 Tbsp
    black olives, sliced
  • 1
    small potato, boiled, peeled, thinly sliced using mandoline
  • salt and black pepper, to taste

How To Make maltese ftira made sue's way

  • 1
    MAKING THE DOUGH Prepare the dough first, as it needs to be refrigerated overnight.
  • 2
    Place all dry ingredients for the dough, in a large bowl and mix.
  • 3
    Mix together the water and oil; slowly add to the dry mixture, mixing as you go until the ingredients are well mixed.
  • 4
    Turn out the dough onto a floured surface and knead for about 10 minutes, until the dough is smooth.
  • 5
    Place the dough in a large bowl, cover and set in a warm area for at least 3 hours. After 3 hours, cover the bowl with cling wrap and place in the refrigerator overnight.
  • 6
    The following day, remove the dough from the refrigerator and cut into 4 equal pieces (for 4 small ftiras) or 2 equal pieces (for 2 large ftiras).
  • 7
    Preheat the oven to 400ºF. Roll the dough out on a floured surface, rolling larger than your desired pan (can use a rectangular or circular pan).
  • 8
    Put a small amount of olive oil on your pan and sprinkle a bit of semolina flour on top of the oil.
  • 9
    Place the rolled out dough onto the oiled pan. With your fingers, work a hole in the middle of the dough (resembling a doughnut); brush 1-2 teaspoons olive oil onto the dough.
  • 10
    ASSEMBLING FTIRA In a medium bowl, mix all sauce ingredients together until combined. Spread sauce onto the oiled dough.
  • 11
    Add remaining toppings onto the sauce in the order listed. Season with salt and black pepper. Fold the edges of the dough over to give the ftira a more rustic look.
  • 12
    Place the ftira into the oven and bake for about 20 minutes, or until the edges of the dough look golden brown.
  • 13
    Alternatively, the ftira can be cooked on a 400ºF gas grill, over indirect heat

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