Aussie Olive Damper Bread

A traditional Australian bush bread featuring rosemary and olives, shaped into segments and baked until golden and hollow.

Cook Time

35 mins

Produces

8 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

450
g

Self-Raising Flour

plus extra for dusting

CondimentsSauces

1
to taste

Balsamic Vinegar

for serving

Liquids

225
ml

Water

NutsSeeds

3
sprig

Rosemary

leaves only, roughly chopped

0.5
tsp

Salt

OilsFats

15
ml

Extra Virgin Olive Oil

1
to taste

Olive Oil

fruity, for serving

Vegetables

75
g

Olives

pitted green or black, roughly chopped

Steps

Preheat the oven to 200°C and warm a baking tray inside.
Combine flour, rosemary, salt, oil, and 225ml water in a bowl until dough forms.
Knead the olives into the dough on a floured surface.
Shape the dough into a 20cm round and place it on the warm tray.
Press a floured wooden spoon handle into the dough to create an indent.
Repeat indentations to create eight triangular portions.
Bake for 35 minutes until the bread sounds hollow when tapped.