Folar de Valpaços

Folar de Valpaços is a savory bread originating from Valpaços, a region in northern Portugal known for its olive oil and rich culinary heritage.

Traditionally baked during Easter, this folar features layers of cured meats, such as chouriço and presunto, encased in a soft, olive-oil-enriched dough. Its hearty and flavorful nature makes it a centerpiece of festive tables and a testament to the area’s love for artisanal bread and charcuterie.

Ingredients:

For the Dough:

• 4 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup warm water
• ½ cup olive oil
• 2 large eggs, lightly beaten

For the Filling:

• 5 ounces chouriço, sliced
• 5 ounces presunto (cured ham), thinly sliced
• 5 ounces linguiça or other smoked sausage, sliced

Instructions:

1. Dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Make a well in the center and add the yeast mixture, olive oil, and eggs.
3. Mix until a sticky dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place for about 1-2 hours, or until doubled in size.
5. Punch down the dough and divide it into two equal portions.
6. Roll out one portion into a circle or rectangle (depending on your pan) about ½ inch thick. Place it into a greased baking dish or cast-iron skillet.
7. Layer half the chouriço, presunto, and linguiça evenly over the dough.
8. Roll out the second portion of dough and place it over the filling. Seal the edges by pinching them together, tucking the dough around the filling.
9. Cover the assembled folar with a cloth and let it rise for another 30 minutes.
10. Preheat your oven to 375°F.
11. Brush the top of the folar with olive oil or beaten egg for a golden finish.
12. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
13. Let the folar cool slightly before slicing. Serve warm or at room temperature.