Sundried tomato and olive damper

Damper is an Aussie classic but you don’t have to eat it plain – there are plenty of ways to jazz it up, but this amazing sun-dried tomato and olive version takes the cake!

It’s perfect with hummus dip or even with some tomato pasta.


  • 2 cup self-raising flour
  • 1 tsp salt
  • 1 tsp oregano
  • 50g feta
  • 1/4 cup sundried tomato, finely chopped
  • 1/4 cup pitted kalamata olives, finely chopped
  • 250 ml beer of your choosing


  1. Preheat the oven to 180 degrees.
  2. Combine the flour, salt and oregano in a large bowl then add the feta, sundried tomatoes, olives and roast capsicum. Make a well in the centre and pour in the beer.
  3. Mix with a knife until the mixture just comes together. Turn mixture out on to a lightly floured surface. Knead lightly until smooth. Shape into a circle, then place onto a baking tray.
  4. Bake in oven for 40 minutes until the damper is golden and sounds hollow when tapped. Cool on a wire rack.
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*image is for descriptive purposes only*