Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
Damper has several variations and has traditionally been cooked over embers; here we follow a documented oven-baked version with olives and rosemary. The dough does not need to rise: mix it without overworking, shape it and bake it.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Preheat the oven to 200 °C.
Temperature: 200 °C / 392 °FReady to continue when: The oven has reached 200 °C.
- 02
Put the self-raising flour, salt, olive oil and chopped rosemary in a bowl. Add the lukewarm water and mix until you have a cohesive, manageable dough, without overworking it.
Ready to continue when: The dough holds together and can be lifted from the bowl with no loose dry ingredients remaining.
- 03
Take the dough out of the bowl and flatten it slightly. Spread the chopped olives over it; fold the edges over to enclose them and shape the bread. Make four shallow marks on top with the handle of a wooden spoon.
Ready to continue when: The olives are enclosed in the dough, which is shaped into a loaf and has four marks on top.
- 04
Place the bread on a baking tray and bake it at 200 °C for 30 minutes.
Temperature: 200 °C / 392 °FReady to continue when: The crust is golden, and the loaf sounds hollow when tapped on the base.
30 min - 05
Take the bread out of the oven and serve it hot or warm.
Ready to continue when: The bread is out of the oven and can be handled for serving without burning your hands.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.