Damper is a traditional type of Australian bread without any yeast – I love it because it is easy to make and you can add lots of different flavours to it.
When I was trying to figure out what flavours to put into my damper it didn’t take long to come up with the pizza idea. So, in went a heap of bacon, pepperoni, sun-dried tomatoes and, of course, plenty of cheese.
This damper is best served slightly warm but it will keep for a couple of days in an airtight container in the fridge if you want to make it in advance. Depending on what you eat it with, it will serve 4-6 people as a side dish.
- 1/2 tbsp oil, for frying the bacon
- 150g/5oz diced bacon pieces
- 3 cups self raising flour
- 1 tsp salt
- 40g/1.5oz salted butter, diced into small cubes
- 1/2 cup milk
- 1 egg, lightly beaten
- 4 pieces pepperoni, finely chopped
- 6-8 sun-dried tomatoes, finely sliced
- 1/2 cup grated cheese, plus 1/4 cup extra to top
- black pepper and dried mixed herbs, to season
- 6 pieces pepperoni, to top
- finely grated parmesan, to top
- Heat the oil in a frying pan and cook the bacon pieces until just starting to turn golden, then place on a plate.
- Heat your oven to 190C/170C fan forced/370F.
- Put the flour and salt in a large bowl, then use your fingertips to rub in the butter until the mixture looks like fine breadcrumbs.
- Add the milk and egg to the bowl and use a flat bladed knife to bring the dough together.
- Just as the dough starts to come together, add the chopped pepperoni, tomatoes, cheese, about two-thirds of the bacon plus some seasoning and use the knife to fold them through.
- You may need to use your hands to form the dough into a ball, and you might also need to add a few drops more milk to bind it.
- Knead gently a few times.
- Spray a non-stick baking tray with some cooking spray then place your dough in the centre of the tray and pat it out to form a rough disc (it will be about 25cm/10 inch across and about 2.5cm/1 inch high).
- Top the damper with your 6 full pieces of pepperoni and the remaining bacon.
- Sprinkle over the extra grated cheese and parmesan, plus some more seasoning.
- Bake for about 30 minutes or until golden and a skewer inserted into the centre of the damper comes out clean.
- Leave to cool slightly before cutting into wedges and serving.