Prosciutto damper
This Prosciutto Damper blends traditional Australian bread with prosciutto, parmesan, and rosemary for a savoury twist. It’s easy to make and perfect as a snack or side dish.
Cook time 30 min
Prep time 15 min
Ingredients:
4 cups self-raising flour3 slices prosciutto
1 cup grated parmesan cheese
1 cup water
1 tbsp rosemary
Discover the delightful taste of a classic Australian damper with a gourmet twist. This Prosciutto Damper combines the traditional simplicity of damper bread with the sophisticated flavors of prosciutto, parmesan cheese, and rosemary. Perfect for a savory snack or a delicious accompaniment to your favorite meal, this recipe is both easy to prepare and sure to impress.
Instructions:
Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper or lightly grease it.
Chop the prosciutto into small pieces. Set aside.
In a large mixing bowl, combine the self-raising flour, grated parmesan cheese, and chopped prosciutto. Stir in the rosemary.
Gradually add the water to the dry ingredients, mixing with a wooden spoon or your hands until the dough comes together. It should form a sticky but manageable dough.
Transfer the dough onto a lightly floured surface. Knead it gently for a few minutes until it becomes smooth. Shape the dough into a round loaf approximately 20cm in diameter.
Place the dough on the prepared baking tray. Using a sharp knife, score a cross about 1 cm deep across the top of the loaf.
Place the baking tray in the preheated oven and bake for 25-30 minutes, or until the damper is golden brown and sounds hollow when tapped on the bottom.
Remove the damper from the oven and allow it to cool on a wire rack for a few minutes. Serve warm, sliced, with butter or your favorite accompaniments.
There you have it—a delicious Prosciutto Damper that’s crispy on the outside, soft on the inside, and bursting with flavors. Whether served warm from the oven or toasted the next day, this damper is a surefire way to elevate your bread game. Enjoy it with a pat of butter or pair it with your favorite dips and spreads.
Prosciutto damper FAQ:
Bake the Prosciutto Damper for 25-30 minutes at 220°C (425°F) until it is golden brown and sounds hollow when tapped on the bottom.
The damper is done when it is golden brown on the outside and sounds hollow when tapped. You can also check with a toothpick—if it comes out clean, it's ready.
You can substitute prosciutto with cooked bacon, pancetta, or even a vegetarian bacon alternative for a similar savory flavor.
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To revitalize, warm it in the oven briefly before serving.
Yes, you can use all-purpose flour, but you should add about 1 tablespoon of baking powder to maintain the leavening needed for the damper to rise.
Tips:
- Preheat your oven to 375°F (190°C) to ensure even baking.
- To get the perfect texture, don’t over-mix the dough. Just combine until all ingredients are incorporated.
- Line your baking tray with parchment paper to prevent sticking and ensure easy clean-up.
- For a golden crust, lightly brush the dough with olive oil before baking.
- Feel free to experiment by adding other herbs or even a handful of olives for extra flavor.
Nutrition per serving
6 ServingsCalories 430kcal
Protein 18g
Carbohydrates 80g
Fiber 3.00g
Sugar 0.28g
Fat 6g
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