Sun-Dried Tomato & Parsley Damper

Total Time
Prep 5 mins
Cook 15 mins

Simple & quick just how all breads should be. This is also great with some parmesan cheese added.

Ingredients Nutrition


  1. Preheat oven to 200°C.
  2. Lightly grease a baking tray.
  3. Combine flour, tomato, parsley and a pinch of salt in a bowl. Stir in enough milk to form a soft, not sticky dough.
  4. Turn onto a lightly floured surface;knead briefly.
  5. Shape into a 12cm round on tray. Lightly brush with milk.
  6. Bake 15-20 mins until golden and a skewer inserted at centre comes out clean.
Most Helpful

This bread is super quick to make and soooooooo yummy! It has a very strong tomato and parsley taste, which goes great with dips and spreads of all sorts. YUM!
I made my own self-raising flour leaving out the salt entirely as the dried tomatoes are always salty. Other than that though, I stuck to your recipe and everyone loved it.
THANK YOU SO MUCH for sharing it here with us, Mandy!
Made and reviewed for Aussie Swap #48 January 2011 and the Soup and Bread Event in the Photo Forum.

Lalaloula January 07, 2011

What a quick and easy bread to make and pop in the oven while you make diner. Cut recipe in half and baked 400*F for 20 minutes. Will be making aging and will take Mandy’s suggestion of adding a little parmesan. Thanks for the post.

Debbwl June 26, 2009

We really liked this bread. It made the perfect amount for the three of us and, of course, we loved the sun-dried tomatoes. I did cook it for 25 minutes at 400 degrees F.

mary winecoff January 23, 2008