Folar de Olhão - Portuguese Easter Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 60ml (¼ cup) olive oil 60ml (¼ cup) olive oil
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (3.5 oz) chorizo, sliced 100g (3.5 oz) chorizo, sliced
• 100g (3.5 oz) ham, sliced 100g (3.5 oz) ham, sliced
• 100g (3.5 oz) Portuguese cheese, sliced 100g (3.5 oz) Portuguese cheese, sliced
• 4 hard-boiled eggs 4 hard-boiled eggs
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Make a well in the center and pour in the olive oil and warm milk. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Punch down the dough and divide it into two equal portions.
7. 7.
   Roll out one portion of the dough into a circle, about 30cm (12 inches) in diameter.
8. 8.
   Place the rolled dough onto a baking sheet lined with parchment paper.
9. 9.
   Layer half of the chorizo, ham, cheese, and hard-boiled eggs on top of the dough, leaving a border around the edges.
10. 10.
    Roll out the second portion of the dough into a slightly smaller circle and place it on top of the filling.
11. 11.
    Pinch the edges of the dough together to seal the filling inside.
12. 12.
    Brush the top of the bread with the beaten egg wash.
13. 13.
    Use a sharp knife to make a cross on top of the bread.
14. 14.
    Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and cooked through.
15. 15.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Chorizo — Use a high-quality chorizo for the best flavor. If you prefer a milder taste, you can opt for a less spicy variety.
• Portuguese cheese — Look for traditional Portuguese cheeses such as Queijo da Serra or Queijo de Azeitão for an authentic taste. If unavailable, you can substitute with a mild cheese like cheddar or mozzarella.

Tips & Tricks

• For a richer flavor, you can add a pinch of saffron threads to the dough.
• Experiment with different fillings such as cooked spinach, roasted peppers, or caramelized onions to personalize the Folar de Olhão.
• Serve the bread warm or at room temperature for the best taste and texture.
• Leftover Folar de Olhão can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Serving advice

Slice the Folar de Olhão into wedges and serve as an appetizer or as part of a brunch spread. It pairs well with a fresh green salad or a bowl of Portuguese caldo verde soup.

Presentation advice

Place the Folar de Olhão on a decorative serving platter and garnish with fresh herbs such as parsley or cilantro. The cross on top of the bread adds a traditional touch to the presentation.