Name: Semi-sundried tomato & olive damper
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 1
Ingredients: 375.00 gm self-raising flour; 60g butter, chopped; 193.13 gm milk; 82.50 ml semi-sundried tomatoes, chopped; 82.50 ml pitted kalamata olives, sliced; Extra milk, to glaze; Extra butter or olive oil, to serve (optional)

Semi-sundried tomato & olive damper

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Prep Time:
5 minutes

Cook Time:
35 minutes

Total Time:
40 minutes

Elevate your damper with kalamata olives and semi-dried tomatoes for a flavorful twist!

Ingredients:

375.00 gm self-raising flour
60g butter, chopped
193.13 gm milk
82.50 ml semi-sundried tomatoes, chopped
82.50 ml pitted kalamata olives, sliced
Extra milk, to glaze
Extra butter or olive oil, to serve (optional)

Instructions:

Preheat the oven to 200C (180C fan). In a large bowl, sift the flour and add the butter. Use your fingertips to rub the butter until evenly combined.
Create a hollow in the middle of the dry ingredients and pour in the milk, tomatoes, and olives. Blend with a non-serrated knife until uniformly moistened (an extra tablespoon of milk might be necessary), then bring the dough together using your hands. Transfer the dough onto a lightly floured surface and gently flatten it into a 20cm circle.
Transfer the dough onto a lightly floured baking tray and make 8 deep sections with a knife. Brush with extra milk. Bake for 30-35 minutes until nicely browned. Let it cool on a wire rack before serving with butter or olive oil for dipping.

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