GD Star Rating
loading...
loading...
Pizza Damper
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.
Ingredients
- 2 cups self-raising flour
- 1 tbsp caster sugar (superfine)
- pinch salt
- 60 g butter chilled, chopped
- 1 cup buttermilk (substitute = 1tbsp lemon juice + 85ml milk - stand for 5min)
- 50 g danish salami finely chopped
- ¼ cup kalamata olives finely chopped
- ⅓ cup pizza cheese (mix of mozzarella and cheddar)
- 2 tbsp fresh parsley finely chopped
- dips - hummus, french onion, pesto to serve
Instructions
- 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.
- 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.
- 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)
- Roll dough into a 20cm round. Place on prepared tray. Cut round into 8 wedges (don't cut all the way through).
- Bake for 20 to 25 minutes or until hollow when tapped on top. Serve with dips.
- 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.
