It’s a typical bread from the city of Santa Maria da Feira. It represents the castle in the city. The dough is rolled up like a swirl in the end. The top is cut with scissors to achieve the look of the castle. The taste is slightly sweet, cinnamony and finished off with a nice lemon touch. It is a protected product, just like the Parmigiano cheese from Italy for instance. A good place to by it in Feira is: Padaria Sao Nicolau


1 Fogaça has around 600 grams of flour-weight.

  • 600 grams of strong bread flour
  • 15% warm water
  • 2% dry yeast, or 6% fresh yeast, or 20% sourdough starter
  • 20% sugar
  • 15% unsalted butter
  • 1 egg per 250 grams of flour
  • 2% of salt
  • 0.25% cinnamon
  • 0.25% lemon peel


  1. Put together the flour, water and yeast
  2. Stir it togehter, no kneading needed
  3. Let it rest for 30 minutes
  4. Stir in the other ingredients
  5. Knead the dough properly for around 5-10 minutes
  6. Let everything sit together until doubled in size
  7. Perform a stretch and fold every hour while you wait for the dough to double in size
  8. Roll out the dough on a floured surface
  9. With your wrist put the dough down until flat
  10. Roll it together, making sure the dough stands: See this video of how the bakers in Feira do it
  11. Tuck the last part of the roll in by using some water in the end
  12. Place it on a floured parchment paper (ideally semolina flour)
  13. Brush with eggwash (Egg + weight of egg in water)
  14. Place in warm environment until doubled in size
  15. Cover in Eggwash one more time
  16. Place in preheated oven at around 230°C until golden brown. This should be approximately 45 minutes.