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Olive damper recipe
Olive damper recipe
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Savory olive and herb damper topped with parmesan - a gourmet twist on a classic loaf.
Ingredients:
  • 525g self-raising flour
  • 85g polenta
  • 60g parmesan
  • 50g chilled butter, chopped
  • 150.00g olive
  • 20.00 ml coarsely chopped rosemary
  • 20.00 ml coarsely chopped oregano
  • 500ml buttermilk
  • Rosemary sprigs, to serve
  • Extra virgin olive oil, to serve
Instructions:
  • Preheat your oven to 200°C while you line a 10-cup (2.5L) ovenproof casserole pan with baking paper.
  • First, mix together the flour, polenta, and 1/2 cup (40g) of parmesan in a large bowl and season it. Then, add the butter and use your fingertips to rub it into the dry ingredients until it resembles fine breadcrumbs. Next, stir in the combined olive, rosemary, and oregano. Make a well in the center and pour in the buttermilk. Stir with a round-bladed knife until a soft, sticky dough forms. Transfer the dough onto a floured surface and gently knead it until just smooth. Shape the dough into a disc and place it in the prepared pan.
  • With a small sharp knife, score a cross on top of the dough. Evenly sprinkle the remaining parmesan on top. Bake for 45 minutes or until the loaf produces a hollow sound when tapped.
  • Garnish with fragrant rosemary sprigs and a drizzle of oil before serving warm or at room temperature.

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