Olive damper

This rustic damper loaded with olives and fresh oregano is a guaranteed crowd-pleaser. Serve it hot with butter for an irresistible starter dish.

8

35m

Note: + cooling & 5 mins standing time

50m

Ingredients

  • 3 cups (450g) self-raising flour
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 75g butter, chilled, cubed
  • 1 cup drained Green Valley Spanish black sliced olives
  • 1 tbs chopped fresh oregano
  • 1/2 cup (125ml) milk
  • Assorted dips, to serve

Method

STEP 1

Preheat oven to 180°C. Grease a baking tray. Line with baking paper. Combine the flour, salt and sugar in a bowl. Using your fingertips, rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the olives and oregano.

STEP 2

Add the milk and 1/2 cup (125ml) cold water to the flour mixture. Stir until the mixture forms a sticky dough, adding extra water if necessary. Turn the dough onto a lightly-floured surface. Knead until just smooth. Shape dough into a 20cm round. Place round on prepared tray.

STEP 3

Using a sharp knife, score the top of the damper into 8 wedges. Bake for 40 to 50 mins or until golden and hollow-sounding when tapped. Stand on tray for 5 mins. Remove to a wire rack to cool.

STEP 4

Serve damper with assorted dips.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Vegetarian
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.