Home Cook Together. Celebrate Life.

PortugueseAuthentic Cuisine

Bolo do Caco

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Bolo do Caco

Bolo do Caco hails from the volcanic island of Madeira, where its presence is as common as the sea breeze. Traditionally reserved for casual gatherings, this flatbread is a staple in local homes and street corners alike. Made with sweet potatoes and strong flour, it reflects the island's agricultural abundance and resourcefulness. The dough is often shaped by hand, with the kind of ease that comes from repetition rather than instruction.

Once cooked, Bolo do Caco offers a soft, chewy texture, its flavor elevated by a generous smear of garlic butter and a sprinkle of parsley. A hint of sea salt brings a gentle, briny balance, evoking the island's coastal origins. It's a bread that invites tearing and sharing, perfect for soaking up sauces or simply enjoyed warm from the pan.

Ingredients

  • 500 gstrong bread flour
  • 300 gsweet potato — cooked and mashed
  • 15 gfresh yeast
  • 150 mlwarm water
  • 10 gfine sea salt
  • 150 gbutter — for the garlic butter
  • 4 clovesgarlic — for the garlic butter
  • 3 tbspflat-leaf parsley — for the garlic butter

Method

  1. Peel and cut the sweet potato into chunks. Boil them in a pot of water until they are tender when pierced with a fork, about 15 minutes. Drain and mash the sweet potato until smooth, then let it cool slightly.
  2. In a large mixing bowl, dissolve the fresh yeast in the warm water. Add the mashed sweet potato to the yeast mixture and stir until well combined. Gradually add the strong bread flour and fine sea salt, mixing until a dough begins to form.
  3. Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not sticky. Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.
  4. Once the dough has risen, gently punch it down to release some of the gas. Divide it into equal portions and shape each into a round loaf. Handle the dough lightly to preserve the air bubbles, which will help create an open crumb.
  5. Preheat a heavy-based frying pan or griddle over medium heat. Place the shaped dough onto the hot surface without adding oil. Cook each side for about 8-10 minutes, until the crust is a deep golden brown and the base sounds hollow when tapped.
  6. While the bread is cooking, melt the butter in a small saucepan over low heat. Mince the garlic cloves and add them to the melted butter, cooking gently until the garlic is fragrant but not browned. Chop the flat-leaf parsley and stir it into the garlic butter.
  7. Once the Bolo do Caco is cooked, transfer it to a wire rack to cool slightly. This allows the crumb to set while retaining some warmth. Tear the bread into pieces and serve it warm, generously slathered with the garlic butter.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Portuguese cuisine