Tomato, olive and herb damper

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


500 g (1 lb 2 oz/4 cups) self-raising flour

1 teaspoon salt

100 g (3½ oz) butter, chopped

80 g (2¾ oz/½ cup) semi-dried (sun-blushed) tomatoes, chopped

100 g (3½ oz/⅔ cup) pitted kalamata olives, roughly chopped

3 tablespoons snipped chives

3 tablespoons chopped basil leaves

170 ml (5½ fl oz/⅔ cup) milk

plain (all-purpose) flour, for dusting


1. Preheat a kettle or covered barbecue to medium indirect heat.

2. Sift the flour and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the tomato, olives, chives and basil.

3. Make a well in the centre and add the milk and 125 ml (4 fl oz/½ cup) cold water. Using a cutting action, mix the liquid in with a knife until almost combined.

4. Turn the mixture out onto a lightly floured surface and lightly knead until a dough forms. Shape into a flat round loaf, dust the top with flour and, using a sharp knife, mark the top of the loaf into eight segments.

5. Sit the loaf on a floured tray and place in the middle of the barbecue. Lower the lid and cook for 50 minutes, or until the damper is well browned and cooked through. Serve warm with plenty of butter.