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Bolo do Caco — traditional dish from Funchal, Portugal
Bread Vegetarian

Food Flavour DNA

Nutritional Values

🔥260kcal
💪6gProtein
🌾50gCarbs
🥑6gFat
🌿2gFibre
⚖️100 gServing

* Per serving · 100 g. May vary.

Allergens

🌾 Gluten

Also served in

Madeira

Bolo do Caco

How to order / say it
Say it Bolo do caco — [boh-loh doh KAH-koo]
Order I'd like the Bolo do Caco, please.
Locally Quero um Bolo do Caco, por favor.
Say locally

A traditional Madeiran flatbread baked on a hot stone.

Why try it?

This dense and flavorful bread exemplifies the resourcefulness of Madeiran cuisine, using simple ingredients to create a staple that accompanies many local meals.

How it tastes

The bread is dense with a slightly chewy texture and hints of garlic and butter, typically served warm enhancing its soft interior and crisp crust.

Origin & History — first documented: 1900

Originating from rural Madeira in the early 1800s, Bolo do Caco was traditionally made by farmers using wheat flour, perfectly complemented by garlic butter, becoming a beloved snack and side dish across the island.

Recipe

Ingredients

  • 🌾 500 g wheat flour
  • 🧂 7 g active dry yeast
  • 300 ml water
  • 🧂 1 tsp salt
  • 🥛 50 g butter
  • 🧄 3 cloves garlic

Method

  1. 1 Mix flour, yeast, salt, and water to form a dough.
  2. 2 Let rise until doubled, then shape into disks.
  3. 3 Cook on a hot stone or griddle until golden, serve with garlic butter.

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All Europe recipes — Portugal — Funchal — Bolo do Caco
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