Pizza Damper

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Pizza Damper


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  • Yield: 1 loaf / 8 wedges
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Damper is an aussie bush bread that's most commonly baked over a campfire. This one's a delicious spin on this yummy bush tucker. You can replace the toppings with whatever you choose.



  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  2. Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add salami, olives, cheese and parsley.
  3. Make a well in centre of mixture. Add just over 3/4 cup buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth (dough may stick to hands so you can use baking paper to help you knead - do not over knead)
  4. Roll dough into a 20cm round. Place on prepared tray. Cut round into 8 wedges (don't cut all the way through).
  5. Bake for 20 to 25 minutes or until hollow when tapped on top. Serve with dips.
  6. NOTE: This recipe can be used to make BUTTERMILK SCONES. Omit toppings and cut 6cm rounds from 2cm thick dough. Brush buttermilk on tops and bake for 12-15mins or until hollow when tapped.

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