Oliveira do Hospital Bolo Finto
This regional version first makes a fermented starter from flour, yeast and warm water; 500 g of that starter is then enriched with eggs, sugar, olive oil, butter and more flour. The publication locates the recipe in Oliveira do Hospital. We retain the water as ‘as needed’ and the wood-fired oven without inventing a temperature or duration.
- Yields
- Quantity not stated by the source
- Prep
- First proof until risen, about 2 hours after mixing and a further 30 minutes after placing in the tin
- Cook
- Not stated by the source
Ingredients
- 50 g / 1.8 oz; type not specified Yeast for the starter
- 400 g / 14.1 oz Plain wheat flour for the starter
- as needed Warm water for the starter
- 500 g / 17.6 oz Prepared fermented starter
- 500 g / 17.6 oz Sugar
- 500 g / 17.6 oz Wheat flour
- 7 Eggs
- 250 ml / 8.5 fl oz Olive oil
- 100 g / 3.5 oz Softened butter
- as needed; quantity not stated Butter for greasing the tin
- as needed; quantity not stated Flour for dusting the tin
Method
Make the starter: knead the 50 g of yeast with 400 g of plain flour and enough warm water to bring it together.
Cover the starter with a cloth and leave it in a sheltered place at a mild temperature until risen. The source gives neither a duration nor a quantitative endpoint for this first proof.
For the cake, beat the seven whole eggs with the sugar and olive oil.
Add 500 g of the prepared starter and the softened butter. Gradually add the 500 g of flour, beating thoroughly until bubbles form in the dough.
Cover with a white cloth and leave to prove until doubled in size, about two hours according to the publication.
Place the dough in a round ring tin greased with butter and dusted with flour. Leave it to rest for a further 30 minutes.
Bake slowly in a wood-fired oven. The source gives no temperature, duration or final doneness cue; we do not replace them with values for a domestic oven.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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