Abm Gozitan Open Ftira Recipes

Steps:

• Prepare the dough first.
• 2. Place all the dry ingredients in a large bowl and mix.
• 3. Mix together the water and oil and slowly add to the dry mixture, mixing as you go along.
• 4. You should end up with a soft dough which you can start to knead.
• 5. Knead the dough on a flat surface for about ten minutes until the dough is smooth.
• 6. Leave the dough in a covered bowl in a warm area for at least 3 hours, then cover the bowl in cling wrap and place in the fridge overnight.
• 7. Once the dough is ready cut into 4 equal size pieces.
• 8. Preheat oven to 400°F.
• 9. Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (Use a small rectangular tray).
• 10. Roll the dough larger than your tray as the dough tends to spring back once placed on the tray.
• 11. In your tray add some olive oil and sprinkle some semolina on top.
• 12. Place the dough onto your oiled tray.
• 13. Spread some olive oil on your ftira.
• 14. Add your toppings and season.

Steps:

• Make the Dough: First, put all of the dry ingredients into a large bowl and stir well. In another bowl (or large liquid measuring cup), combine the water and olive oil and mix. Next, slowly pour the liquid into the dry mixture while stirring with a wooden spoon; until the mixture comes together. Then, knead the dough for approximately 10 minutes (using small amounts of additional bread flour when/if needed) until it forms a smooth and elastic feeling dough ball. Put the dough ball into a large bowl, cover with a light towel, and put in a warm place to rise for the next three hours. Last, take the towel off and replace it with plastic wrap, to seal the bowl tightly, and put it into the refrigerator overnight.
• Prep Toppings: First, boil your peeled potato. Either use your own method or: cover the potato with cold water, add a little salt, and bring to a boil over high heat. Then, turn it down to a simmer and cover - cooking for approx. 20-25 minutes. Watch it - because you want it tender enough to slice, but not to the point of falling apart. Drain and set out to cool completely. Slice the potato thinly once it is cooled. Meanwhile, put your sliced onions into an oiled pan over medium heat. Cook and stir (adding a little oil when needed) for approx. 10 minutes. Then stir in the brown sugar and balsamic vinegar and cook for approx 5-8 minutes more. You may need to adjust your times a little - you're going for that nice caramelized look and flavor!
• Putting it all Together: Preheat your oven to 400 degrees F. Take your dough out of the fridge and turn it onto a lightly floured surface. Roll the dough, turning and flipping a few times, until it's about 1/4 inch thick all the way around. It doesn't have to be a perfect circle - make it any rustic shape you'd like. The only important thing is to have your dough evenly thin throughout (so you don't get uncooked dough in the middle of your beautiful Ftira!). Put this dough onto your cooking tray - either use a cookie sheet lined with silpat OR lightly coat your cookie sheet with a little olive oil and sprinkle some semolina or corn meal. Crimp up the edges all around your dough for that rustic look.
• Spread 1 T. olive oil over the dough surface. Next, take 2 of your tomato slices and crush them as you spread them on top of the dough. Then, scatter the caramelized onions, top with tomatoes, garlic, capers, olives, and lastly the potatoes. Drizzle the potaotes with a little olive oil and sprinkle everything with salt and pepper to taste.
• Bake the Ftira in the oven for approximately 20 minutes - or until the crust looks golden and the potatoes look a little crisp. Once out of the oven, sprinkle your freshly chopped basil all over the top. Cool for just a few minutes before slicing and enjoying! *Parmesan cheese to finish is optional.

Steps:

• FOR BREAD DOUGH: Combine all dry ingredients (flour, yeast, salt, sugar) in the bowl of a stand mixer. In a separate bowl, combine the olive oil and warm water. Using the paddle attachment, slowly stream the liquid mixture into the dry mixture with the mixer running on low speed. Once the dough fully comes together, stop the mixer and switch out the paddle attachment for the dough hook attachment. Run the mixer on medium speed for approximately 8 minutes to knead the dough. Remove dough from mixer and form a ball. Return the dough ball to the mixing bowl, cover it with a dish towel, and allow it to stand in a warm spot to rise for at least 3 hours. After bread dough has risen, remove the dish towel and tightly cover bowl with plastic wrap, then place the dough in the fridge overnight.
• Once the dough is ready to be used, preheat the oven to 400 degrees F, and place a large pizza stone in the oven to heat up. Remove the bowl from the fridge and place the dough on a lightly floured surface for rolling. Roll dough out into a large circle that is slightly larger than the pizza stone. Carefully remove the pizza stone from the preheated oven, brush it with a bit of olive oil, and dust it with semolina. Carefully move the rolled dough to the pizza stone, leaving the edge of the dough circle to overhang the pizza stone. Slash the center of the dough and shape with your fingers to form a hole.
• TOPPING: Brush the prepared dough with olive oil. Arrange the pan-fried potatoes on top, then the minced garlic, sautéed mushrooms, sliced tomatoes, olives, crumbled feta and sliced mozzarella. Sprinkle everything with the coarse sea salt, chili flakes and coarse ground black pepper to taste.
• Fold the overhanging dough edges upwards to make a crust. Transfer the stone back to the hot oven and allow the ftira to bake for 20 minutes, or until the crust edges are light golden brown. Remove the ftira from the oven and turn the oven off. Scatter the spinach, basil and oregano over the top, then drizzle everything with a little bit of olive oil. Return the ftira to the oven for a minute or two to lightly wilt the spinach.
• Remove the ftira from the oven, slice into portions and serve hot