Rosemary And Olive Damper Recipes

ROSEMARY AND OLIVE DAMPER

Steps:

• Preheat oven to 220C or 200C fan-forced.
• Rub butter into flour and baking powder until the mix resembles fine breadcrumbs.
• Gently mix in the rosemary, garlic and olives.
• Make a well in the mix and add the milk. Knead the milk into the dough.
• Gradually add water, kneading between each addition until you have a dough consistency.
• Turn dough onto a baking tray. Slash the top with a sharp knife and bake for 40 minutes or until the bread sounds hollow when you tap the bottom.
• Serve with butter or a good olive oil.

ROSEMARY AND OLIVE OIL RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the almond flour, salt, pepper, and rosemary.
• Add the olive oil and mix thoroughly with a fork.
• Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
• Form the dough into a round, flattening the top and bottom as evenly as possible.
• Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
• Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
• Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
• If desired, use the blunt end of a skewer to poke holes in each of the crackers.
• Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
• Bake for 15-20 minutes, flipping halfway, until golden brown.
• Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
• Enjoy!

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

AUSTRALIAN ROSEMARY DAMPER

Steps:

• Melt butter in small frying pan, add onion and bacon, stir over medium heat for about 2 minutes or until onion is soft; cool.
• Sift flour into large bowl, rub in extra butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese.
• Make a well in the centre.
• Stir in milk and enough water to mix to a soft dough.
• Knead on lightly floured surface until smooth.
• Place dough onto greased cookie sheet, pat into 16cm (about 6 1/2") circle.
• Using sharp knife, cut a cross into top of dough about 1 cm (1/2") deep.
• Brush with a little extra milk, sprinkle with remaining cheese.
• Bake at 350 degrees for about 40 minutes or until damper is golden brown and sounds hollow when tapped with finger.