Maltese Ftira

Ingredients

• 3.5 cups bread flour
• 1 tsp instant yeast
• 1.5 tsp salt
• 1.25 cups lukewarm water
• 2 tbsp olive oil, plus extra for serving
• 2 cans (5 oz each) tuna in oil, drained
• 3 tbsp double-concentrated tomato paste
• 1/4 cup pitted black olives, halved
• 2 tbsp capers
• 1 small onion, thinly sliced
• 2 tomatoes, sliced
• Dried oregano, to taste

Before you cook

• Mix the yeast into the lukewarm water and let it stand for 5 minutes.
• Thinly slice the onion and tomatoes for the filling.
• Drain the tuna well, breaking it into chunks.

Steps

1. Combine the flour and salt in a large bowl.
2. Pour in the yeasted water and the olive oil and mix until a rough dough forms.
3. Knead the dough for 8 minutes until smooth and elastic.
4. Cover the dough and let it rise in a warm place for 1.5 hours until doubled.
5. Punch the dough down and shape it into a flat round about 10 inches wide.
6. Press your fingers into the center to open up a wide hole, forming a ring shape.
7. Place the ring on a floured tray, cover loosely and let it rest for 30 minutes.
8. Preheat the oven to 450°F.
9. Bake the bread for 20 to 25 minutes until deeply golden and hollow-sounding when tapped.
10. Let the bread cool slightly, then slice it horizontally in half.
11. Spread the tomato paste generously over both cut sides.
12. Layer on the tuna, olives, capers, sliced onion and tomato.
13. Drizzle generously with olive oil and sprinkle with oregano.
14. Close the sandwich, press down firmly and cut into wedges to serve.