Ftira Għawdxija (Gozitan Ftira)
A rustic Gozitan ftira topped with potatoes, tomatoes, onion, olives, capers, and anchovies or tuna. Simple, savoury, and deeply satisfying.
Ingredients
- Dough
- 500g strong bread flour
- 7g dried yeast
- 1 tsp salt
- 1 tsp sugar
- 300ml lukewarm water
- 2 tbsp olive oil
- Topping
- 2 medium potatoes, very thinly sliced
- 2 ripe tomatoes, sliced
- 1 small onion, thinly sliced
- 2 tbsp tomato paste (kunserva)
- 2 tbsp capers, rinsed
- 60g olives, pitted
- 6-8 anchovy fillets or 1 small tin tuna, drained
- 1 tsp dried oregano
- Olive oil, for drizzling
- Salt and black pepper to taste
Instructions
- Make the dough: Mix the flour, yeast, salt, and sugar in a bowl. Add the lukewarm water and olive oil, then knead for 8-10 minutes until smooth. Cover and leave to rise for 1-2 hours, until doubled.
- Prepare the topping: Toss the thinly sliced potatoes with a little olive oil, salt, pepper, and oregano. Keep the tomato, onion, capers, olives, and fish ready.
- Shape the ftira: Preheat the oven to 220°C (fan 200°C). Stretch the dough into a large round or oval on a lined baking tray. Spread the kunserva thinly over the surface, leaving a small border.
- Top: Arrange the potatoes, tomatoes, onion, capers, olives, and anchovies or tuna over the dough. Drizzle generously with olive oil.
- Bake: Bake for 30-35 minutes until the base is crisp, the potatoes are tender, and the edges are golden. Rest for 5 minutes before slicing.
Ftira Għawdxija is a rustic Gozitan bread topped with potatoes, tomatoes, onion, olives, capers, and usually anchovies or tuna. It sits somewhere between bread, pizza, and a savoury tart, but its flavour is unmistakably Maltese and Gozitan.
Serving Suggestions
- Serve warm from the oven
- Cut into wedges for sharing
- Pair with a simple green salad
- Good for picnics, lunches, and casual dinners
Traditional Notes & Tips
- Slice the potatoes very thinly so they cook through
- Some versions are closed like a filled pie, while others are open-faced
- Anchovies give a stronger, saltier flavour; tuna makes it milder
- A generous drizzle of olive oil helps the topping bake properly
- The base should be crisp rather than soft and doughy