Bolo do Caco com Chouriço - Madeira Island Bread Stuffed with Chouriço
Delicious street food you can find all over the island.
Ingredients
- 8 cups bread flour
- 3 cups warm water 105 to 115 F is the ideal temperature
- 1/8 tsp sugar
- 1 cup mashed white sweet potatoes
- 1-2/3 TBSP salt
- 1 -1/4 tsp dry yeast
- 2 pounds Chouriço or linguiça sausage
Instructions
- Rehydrate the dry yeast in the warm water with a pinch (about 1/8 tsp) of sugar. Ideally the water should be at a temperature between 105 and 115°F. Let the yeast rehydrate for about 10 minutes.
- Add 6 cups of the flour (reserve two cups) to the water yeast mixture. Mix with a spoon and allow with to hydrate the yeast and ferment for 1-2 hours. (this step helps develop gluten before you add the mashed potato mixture)
- While the dough is fermenting boil your potatoes in unsalted water. cook for about 10 to 15 minutes. Mash the potatoes and measure out 1 cup.
- Mix the mashed potatoes and salt into the the dough that has been fermenting for 1-2 hours.Slowly knead in the remaining 2 cups of flour. Knead the dough for 5 to 10 minutes by hand.
- Bulk proof for 3-6 hours at 75-85°F.Or over night for 8-12 hours a 65-75°F
- Prepare your dough to be stuffed with the sausage by portioning out the dough and 6-7 ounce portions. Shape the dough into a small round shape about 5 inches in diameter and let rest for about 10 minutes to relax the gluten.
- Cut the sausage in coin shapes about a quarter inch thick. (if you prefer you can cut the sausage in very long quarter inch strips)
- Shape the dough into rectangles about 7 inches long bye 4 inches wide.
- Place about 4-6 oz of sausage on each piece of dough. And and with the wide side of the dough closest to you fold the dough over the sausage- just enough to cover the sausage. Next fold the ends of the dough over the end pieces sausage; and finally fold the other wide side of the dough over the sausage. Place on a cookie sheet seam side down.
- Warm up a pan to a medium low temperature (about 300°F) and place the sausage stuffed dough seam side down in the pan. Cook on each side for about 5 minutes (for a total cook time in the pan of about 25-30 minutes). Note: after you brown each of the sides you can place the whole thing in the oven for about 20 minutes to finish cooking)
Notes
Origins of Bolo do Caco
Bolo do caco is a traditional flatbread from the Portuguese island of Madeira and its neighboring island, Porto Santo. The bread is made with wheat flour, sweet potato (often white-fleshed), water, yeast, and salt, and is traditionally cooked on a flat basalt stone called a "caco," which gives the bread its name[
Where Did It Originate?
Historical sources and local tradition indicate that bolo do caco was initially created on the island of Porto Santo, not Madeira itself, with the main intention of reusing leftover bread dough at home[1][5][6][7]. Over time, it became widely popular across both islands and is now a culinary icon of Madeira as well[1][6][4]. Both islands, however, lay claim to its origins, and the bread is now deeply associated with the gastronomy of the entire Madeira archipelago
First Known Documentation and Historical Context
Bolo do caco has roots that stretch back several centuries, with some sources suggesting its presence as early as the 15th century, coinciding with the early settlement of Madeira and Porto Santo. The bread’s method of preparation—cooking on a stone rather than in an oven—was particularly significant historically. In the 1500s, private ovens were forbidden for commoners, and only the wealthy or religious orders had access to communal ovens. The use of a stone slab over embers made bolo do caco accessible to everyone, which contributed to its widespread adoption
There is no evidence of a formal, published recipe for bolo do caco from the 16th or 17th centuries, as most traditional recipes were passed down orally. However, references to the use of sweet potatoes in island cooking appear in Portuguese culinary literature by the late 18th century. The earliest Portuguese recipe book mentioning potatoes dates to 1780, but it refers generally to their use in sweets and not specifically in bread[8]. The generalized use of sweet potato in breads on the islands is likely a 19th-century development, as the potato itself was only introduced to Portugal around 1760 and promoted in the Azores by royal decree in 1798.
Why Is Potato Used in Bolo do Caco?
The addition of sweet potato (batata doce) to bolo do caco stems from practical and agricultural necessity. Madeira and Porto Santo historically faced shortages of wheat and other cereals due to their isolated location and challenging farming conditions. Sweet potatoes, which grew well in the volcanic soils and mild climate, became an important staple. Adding sweet potato to bread dough stretched limited wheat supplies, improved the bread’s texture, and imparted a subtle sweetness and moisture to the crumb.
From a scientific perspective, sweet potato contributes to the bread’s soft, airy texture and helps retain moisture, resulting in a tender crumb and a slightly sweet flavor. The starches in the sweet potato gelatinize during cooking, enhancing the bread’s structure and shelf life. This aligns with food science principles discussed in Harvard’s food science series, where the role of starches and sugars in bread baking is emphasized for their impact on texture and browning.
Pre-1980s History and Cultural Significance
Conclusion
Bolo do caco is a product of necessity, ingenuity, and local adaptation. Its roots are in Porto Santo, but it is now a symbol of Madeiran cuisine. The use of sweet potato reflects both agricultural pragmatism and culinary creativity, making this bread a living example of how local conditions shape food traditions. Its history predates the 1980s by centuries, with its essential characteristics established by the 19th century and possibly earlier, though written recipes only appear much later
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- Pre-19th century: Bolo do caco’s origins are linked to the early settlers of Porto Santo and Madeira, with influences possibly from Arabic flatbreads brought by North African and Moorish contacts, as flatbread baking on hot stones is a technique found throughout the Mediterranean and North Africa[4][11].
- 19th century: The widespread use of sweet potato in bolo do caco likely became common as the potato gained popularity in Portugal and its islands. By this time, the bread was already a staple of local cuisine and a marker of Madeiran identity[8].
- 20th century: Bolo do caco remained a household bread, especially in rural areas, and became increasingly commercialized as Madeira developed its tourism industry. Its preparation on a hot stone persisted as a cultural tradition, even as modern methods (like using griddles or pans) became more common.
| Aspect | Details |
| Place of Origin | Porto Santo Island (Madeira archipelago), Portugal |
| First Documentation | Oral tradition from the 15th century; sweet potato use documented in late 18th century |
| Spread | Became popular on Madeira and internationally |
| Key Ingredients | Wheat flour, sweet potato (white-fleshed), water, yeast, salt |
| Traditional Cooking | On a flat basalt stone ("caco") over embers |
| Reason for Potato Use | To stretch wheat, improve texture, and adapt to local agriculture |
