Yes it looks impressive, so if you're ever having guests over for dinner, I recommend you make it as a table centrepeice. It smells divine, it looks divine and its absolutely delicious. This one came straight out of the oven onto the table...nothing like bread fresh out of the oven! There's really nothing to this recipe, the buttermilk does all the hard work. It requires no bread making skills at all. I've never used buttermilk until now, and I am absolutely impressed by how delicious it makes scones, pancakes and damper. Again, this was one thing that only lasted a few minutes on the table...so make a couple! Everyone will want seconds. Even the kids who hate tomato and olives ate this baby with relish. Now that's saying something!
PIZZA DAMPER (adapted from taste.com.au)
1/4 cup sun dried tomatoes, chopped
1/4 cup black olives, finely chopped (we used Spanish olives)
1 tsp. dried parsley
1/3 cup grated cheese
1/4 grated cheese, extra
2 cups self raising flour
1 tbs sugar
60g butter, chilled, diced
3/4 cup buttermilk
Preheat oven to 220°C/200°C fan-forced. Line a round baking tray with baking paper. Position oven rack in the top half of oven.
Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add the olives, parsley, 1/3 cup cheese and tomatoes. Stir until well combined, and then make a well in the centre of the mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Form into a flat disc big enough to fit inside the pan (20cm base). Cut round into 8 wedges (don't cut all the way through). Brush the top with a little buttermilk, and sprinkle the extra cheese on the top of the damper. Bake for 20 to 25 minutes or until hollow when tapped on top or turns golden. Serve hot.