How to make a Gozitan style ftira

Gozitan ftira is ideal for a party, to serve with drinks.  My preference is always for homemade, no matter what it may be and although it is very easy to make the dough, ftira dough is available in most local bakeries and provides a quick shortcut.

I like to place the slices of potatoes on the base of the pizza to prevent sogginess.  Toppings can vary and another popular one is with sliced potatoes, anchovies, tuna, olives and capers instead of the sausage meat.   I use a touch of fennel seeds with the potatoes and then the sesame seeds over the edge of the crust are a must.  A real winner !

Gozitan Ftira Toppings

For the base you will need:

650g strong flour [00]
7 g dry active yeast
1 teaspoon salt
25ml olive oil
375ml lukewarm water

For the topping you will need:

Gozitan Ftira Filippo Berio

2 potatoes
1 peppered gbejna cheese
1 Maltese Sausage
1 garlic clove
1 teaspoon fennel seeds
1 large tomato
1 sprig fresh rosemary or fresh herbs of your choice
2 tablespoons sesame seeds
black pepper [and salt only if desired]

To make the dough:

Sieve the flour and salt.   Add the active yeast and mix.  Add the olive oil and the water.  UUse your hands to knead it together.  Knead it lightly and place in a large bowl coverd with a tea towel and leave in a warm place in the kitchen for a couple of hours or overnight.

Gozitan Ftira pastry

Prepare an oven dish with baking paper and cooking spray.

Preheat the oven to 220C.

Prepare the toppings.  Open up the Maltese sausage and roughly chop in the filling.  Keep aside.  Slice the potatoes.  Brush the dough with olive oil and top with the sliced potatoes, garlic and Maltese sausage pieces.  Add the rosemary or herbs of your choice, black pepper and brush with olive oil .  Sprinkle sesame seeds on the edge of the dough.  Bake in a preheated very hot oven for 30-35 minutes.

Gozitan Ftira Raw Ingredients

Prepare the rest of the toppings.  Chop up the tomatoes.   Cut up the peppered gbejna cheese into pieces.

Gozitan Ftira with cooked toppings

Top the ftira with the tomatoes and gbejna.  Drizzle some more olive oil.  Cut up into slices and serve while still warm.

gozitan ftira 3

And you can watch the recipe step by step !

‘It is hot and sticky today, and as the temperature continues to rise, the islands are hit with heavy rain’

#Memories #RainInMalta

A post shared by Wolfgang Goergens (@pantaubln) on

Trade Enquiries:
Filippo Berio Olive Oil by Rimus Group
Allinson 00 strong flour and yeast by Borg and Aquilina
Pork sausage Majjal ta’ Malta

Advertisements