Cheese & Olive Damper
- Reviews 1
Ready In: 1 hr
Serves: 8
Ingredients
- 3 cups self-rising flour
- 1⁄2 teaspoon sea salt
- 1 teaspoon sugar
- 2 1⁄2 ounces of chilled butter, cubed
- 1 cup black olives, pitted and sliced
- 1 cup parmesan cheese, freshly grated and loosely packed
- 1⁄2 cup milk
- butter, for spreading
Directions
- Pre-heat the oven to 350°F.
- Grease a baking tray and line it with baking paper. Lightly grease the baking paper. Set aside.
- Mix together the flour, salt and sugar in a bowl. Use your fingertips to rub butter into flour mixture until the mixture resembles small breadcrumbs.
- Mix in the parmesan cheese. Next, mix in the sliced olives.
- Add the milk and 1/2 cup of cold water to flour mixture. Stir with a wooden spoon until the mixture forms a sticky dough. Add a little extra water if necessary to moisten the dough slightly.
- Turn the dough onto a lightly-floured surface. Gently knead it until it's just smooth -- about 4 times.
- Shape dough into a round shape. Place the round on the prepared baking tray.
- Rub some flour on a sharp knife and score top of damper into 8 wedges.
- Bake for 40 to 50 minutes or until golden. Tap the bread and if it sounds hollow, it's ready.
- Let the bread stand on the tray for 5 minutes and then place it on a wire rack to cool.
- Store the damper in an airtight container for up to a week. It can also be frozen and toasted.
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