Maltese Ftira Made Sue's Way

Sue Stone


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.


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1 large ftira serves 4
4 Hr
20 Min



  • 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


    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.
    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

Printable Recipe Card

About Maltese Ftira Made Sue's Way

Course/Dish: Pizza
Main Ingredient: Bread
Regional Style: Mediterranean
Hashtag: #Malta

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