Grampians Olive and Rosemary Damper

Name: Grampians Olive and Rosemary Damper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 450 g self-raising flour; 5 g Fine sea salt; 60 g Cold butter; 10 g Fresh rosemary; 120 g cured black olives; 200 ml Whole milk; 60 ml lukewarm water; 15 ml Extra virgin olive oil; 3 g sea salt flakes

A rustic Australian soda bread loaf packed with chopped black olives and fresh rosemary, baked until crusty and golden.

🇦🇺Australia· Victoria

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 6
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

450 g self-raising flour — plus extra for dusting
5 g Fine sea salt — about one teaspoon
60 g Cold butter — chilled and diced into small cubes
10 g Fresh rosemary — leaves stripped and finely chopped
120 g cured black olives — pitted, patted dry and roughly chopped
200 ml Whole milk — room temperature
60 ml lukewarm water — as needed to bring dough together
15 ml Extra virgin olive oil — for brushing the top
3 g sea salt flakes — for scattering over the crust

Equipment

•Baking tray
•Baking paper
•Large mixing bowl
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 13 g
carbs: 48 g
fibre: 3 g
protein: 7 g
calories: 340 kcal

Instructions

1
Preheat your oven to 200 degrees C and line a baking tray with baking paper.
2
Sift the self-raising flour and fine salt into a large mixing bowl.
3
Add the chilled cubed butter and rub it into the flour with your fingertips until it resembles fine crumbs.
4
Stir through the chopped black olives and fresh rosemary until evenly distributed.
5
Pour in the milk and lukewarm water into the centre of the dry mixture.
6
Mix swiftly with a flat-bladed knife until a soft, slightly sticky dough forms.
7
Turn the dough onto a lightly floured surface and knead gently for thirty seconds into a smooth round loaf.
8
Place the round loaf onto the lined baking tray.
9
Use a sharp knife to cut a shallow cross into the top surface of the dough.
10
Brush the top with olive oil and scatter with sea salt flakes.
11
Bake for thirty minutes until deep golden and the base sounds hollow when tapped.
12
Transfer the loaf to a wire cooling rack to rest for ten minutes before slicing.

Chef's tips

Handle the dough as lightly as possible, as over-kneading will make the crumb tough and heavy. Always pat brined olives dry with kitchen paper before mixing so excess moisture does not make the dough gummy.

Ingredient substitutions

self-raising flour → plain flour mixed with three teaspoons of baking powder
whole milk → unsweetened soy milk or oat milk
butter → chilled olive oil spread or three tablespoons of cold extra virgin olive oil

Storage

Store leftover loaf wrapped in a clean tea towel or in an airtight container at room temperature for up to two days.

Reheating

Toast thick slices lightly under a grill or warm whole pieces in an oven at 160 degrees C for eight minutes.

Common mistakes to avoid

•Overworking the dough during shaping, which prevents a tender rise.
•Leaving excess brine on the olives, causing wet patches inside the loaf.
•Cutting into the bread immediately after baking before the steam settles.

Serving suggestions

Slice thickly while warm and serve with salted country butter.Serve alongside a bowl of hot vegetable soup or slow-cooked lamb stew.Pair with regional cheeses and extra virgin olive oil for dipping.