Damper on wooden board with knife and white dish of olive oil and white and red tea towel in the background
4.86 from 7 votes

Easy Damper with olives, sun dried tomatoes and cheese

This Damper is filled with delicious Mediterranean flavors and is perfect with a bowl of soup or packed into a picnic hamper.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8
Author: Marcellina


  • 2 1/2 cups self raising flour
  • 1 teaspoon salt
  • 1 cup grated mozzarella cheese
  • 1/2 cup black olives (pitted and chopped)
  • 1/3 cup sun dried tomatoes in oil (chopped)
  • 1 cup milk
  • 1/4 cup oil (from sun dried tomatoes)


  • Preheat oven to 400°C (200°C). Dust a baking tray generously with flour or line with non stick baking paper
  • Mix together flour, salt, cheese, olives and sun dried tomatoes.
  • Gently stir in milk and oil until combined and you have a slightly sticky dough.
  • Turn out onto a floured surface and knead for 20 seconds and form into a ball.
  • Place the ball onto the floured tray. Flatten slightly.
  • Cut a cross into the top of the dough.
  • Bake for 40-45 minutes or until thoroughly cooked through. Check by inserting the blade of a knife into the damper. If uncooked dough is on the blade cook for 5 more minutes. There will be cheese sticking to the blade of the knife. That's ok.
  • Wrap in a tea towel to cool to retain moisture. Serve warm or cool.


Best eaten on the day of baking.


Calories: 285kcal | Carbohydrates: 31g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 535mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 4.7mg | Calcium: 118mg | Iron: 0.6mg