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.

Ingredients

• 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

Method

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.