Bolo do Caco (“potsherd cake”) is a typical bread found in the region of Madeira. Made with wheat flour, yeast, water, and salt. Once all the ingredients are well mixed, the dough needs to be set to rise for three days. After that period of time, one inch diameter by 3cm thick rondales are shaped and cooked on a scalding basalt stone until it acquires a thin slightly burned crust. Concrete plates can be used as an alternative. It is said that Bolo do Caco is of Arab origin and its name comes from the fact that initially it was roasted on a potsherd placed over burning coals. This bread can be eaten hot as a starter, plain or spread with garlic butter (manteiga d’alho) or even as a side or main dish. Sandwiches can also be made with a variety of fillings such as ham, steak (“prego”), chourico, octopus, swordfish, octopus, etc.
Photo credit to Tamara Sleyne
