Olive & Herb Aussie Damper

Rustic, budget-friendly damper studded with olives and herbs for a fibre-forward, lower-sugar breakfast bread that’s perfect toasted with eggs or avocado.

Ingredients

• 2 cups self-raising flour (or plain flour + 2 tsp baking powder)
• 1 cup wholemeal flour
• 1/2 tsp salt
• 2/3 cup pitted olives, chopped (any type)
• 1 tsp dried mixed herbs (or oregano)
• 1 cup milk (dairy or unsweetened)
• 1/4 cup water, as needed (see notes)
• 1 tsp olive oil (optional, for brushing)

Method

• 1

  Step 1: Heat oven & prep tray

  Preheat oven to **200°C (180°C fan)**. Line a tray with baking paper (or lightly oil it).

• 2

  Step 2: Mix dry ingredients

  In a large bowl, whisk together **self-raising flour, wholemeal flour, salt, and dried herbs**. Stir through the **chopped olives** so they’re evenly coated (this helps stop them clumping).

• 3

  Step 3: Add milk, bring dough together

  Pour in the **milk** and mix with a butter knife or spoon until you have a shaggy dough. If it looks dry and floury, add **water 1 tablespoon at a time** just until it comes together (it should be soft but not sticky-wet).

• 4

  Step 4: Shape gently (don’t overwork)

  Tip onto a lightly floured bench and **knead very briefly (about 10–15 seconds)** just to smooth it out. Pat into a **2.5–3cm thick round** (about 16–18cm wide).

• 5

  Step 5: Score & bake

  Place on tray. Use a sharp knife to score a deep cross on top (about 1cm deep) so it bakes evenly. Brush with a little **olive oil** if using. Bake **30 minutes** or until **golden** and it sounds **hollow when tapped** underneath.

• 6

  Step 6: Cool (for best slicing)

  Rest **10 minutes** before slicing. It’s excellent warm, and even better toasted the next day.

Tips

• **Health boost:** Using **wholemeal flour** lifts fibre for a steadier morning energy hit; olives add flavour so you don’t need butter-heavy toppings.
• **Olive choice:** Kalamata gives a punchier flavour; green olives are milder. If your olives are very salty, reduce salt to **1/4 tsp**.
• **Texture tip:** Don’t knead like regular bread—**overworking makes damper tough**. Stop as soon as it holds together.
• **Serving ideas (breakfast):** Toast slices and top with **eggs**, **tomato**, or **avocado** (if you have them). It’s also great alongside a veggie-packed omelette.
• **Storage:** Keep airtight **2 days** at room temp, or freeze slices up to **2 months**. Toast from frozen for a quick breakfast.

Nutrition (per serving, estimate)