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Olive & Herb Damper

Serves 4-6


3 ½ cups (525g) wholemeal self-raising flour

1 tsp sea salt flakes

1 ¾ cups water, approximately

1 cup pitted black olives, such as kalamata, chopped

½ cup fresh herbs (such as oregano, sage, thyme, parsley, rosemary), finely chopped

Preheat the oven to 220C

Sift flour and salt into a large bowl. Tip in any bran left in the sieve and mix through.

Mix in olives and herbs.

Stir in enough water to mix to a sticky dough.

Turn dough onto a floured surface and knead until only just smooth, taking care not to overwork the dough.

Divide dough in quarters and shape into rounds. Place on a lined oven tray and mark the rounds into 4 wedges.

Bake for about 15 minutes or until becoming golden brown and make a hollow sound when tapped on the bottom. Serve at once.

Olive & Herb Damper recipe
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Olive & Herb Damper checklist
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