Maltese bread (Maltese: Il-Ħobż tal-Malti, tal-malti) is a crusty sourdough bread from Malta, usually baked in wood ovens.[1] It is typically eaten with spread olive oil (Ħobż biż-żejt), where the bread is rubbed with tomatoes (as with the Catalan pa amb tomàquet) or tomato paste, drizzled with olive oil and filled with a choice or mix of tuna, olives, capers, onion, bigilla and ġbejna.[2] The practice of making the bread is considered a 'dying art.'[3]