How to make Pão Alentejano

Why cooks start here

Pão Alentejano is cooked the way the Alentejo cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Pão Alentejano hails from the sun-drenched plains of Alentejo, a region known for its robust flavors and warm hospitality. Traditionally, this bread finds its place on the table as a staple, a reliable companion to hearty soups and stews. The Alentejo cooks embrace simplicity, using ingredients like strong bread flour and a generous splash of good olive oil, crafting a loaf that's as straightforward as it is satisfying. Expect a crisp crust that gives way to a tender, chewy crumb, its flavor deepened by a lively sourdough starter. The bread's character is further developed by the subtle salinity of fine sea salt, with semolina lending a gentle texture. Enjoy it warm, tearing off hunks to mop up rich sauces or simply savor it alone, letting the essence of Alentejo fill each bite.