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Sardine and Potato Ftira

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“Made for a cooking challenge. Prep time does not include: make dough, let rise, refrigerate overnight.”
1hr 20mins
4 pieces

Ingredients Nutrition


  1. 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. Knead the dough on a flat surface for about ten minutes until the dough is smooth.
  5. 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.
  6. Once the dough is ready cut into 4 equal size pieces.
  7. 8. Preheat oven to 400 degrees F.
  8. Slice potatoes with a mandolin to 1/8". Soak in salted ice water 15 minutes, rinse, drain, and dry. Heat 2" oil in cast iron skillet until hot. Fry potatoes in batches until light brown and crispy. Carmelize onion rings. Set aside.
  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 or put 2 rectangles on a cookie sheet).
  10. In your tray add some olive oil and sprinkle some semolina on top.
  11. Place the dough onto your oiled tray.
  12. Spread some extra virgin olive oil on your ftira.
  13. Top with rosemary, tomatoes, sardines, olives, basil, caramelized onions, and fried potatoes slices. Sprinkle with Parmesan cheese.
  14. If you like you can fold the edges of your ftira a little to give a more rustic effect.
  15. Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown.
  16. Serve immediately.

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