Tomato and Cheese Damper

Tomato and Cheese Damper
  • Prep: 10
  • Cook: 30 mins
  • Serves: 8


  • 2 cups wholemeal plain flour
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 5 tbs olive oil
  • 1/3 cup reduced-fat cheese, grated
  • 1 tbs rosemary, chopped
  • 8 cherry tomatoes
  • 1/2 cup reduced-fat milk
  • 1/2 cup water


Preheat the oven to 220oC. Line a baking tray with baking paper. 

Sift the flours, baking powder and salt into a bowl. Add the olive oil and combine with a wooden spoon until it resembles bread crumbs. Add the cheese and rosemary and mix through. 

Make a well in the centre and add the milk and water. Use a knife and work the dough until it leaves the sides of the bowl. Gently knead the dough on a lightly floured board and split into 8 even pieces. Shape pieces into balls and arrange close together on the tray. Sprinkle with a little extra cheese, press a cherry tomato into the centre of each roll and sprinkle with more rosemary. 

Bake for 25-30 minutes until golden and the bases sound hollow when tapped. 



Eat on their own or add your own fillings. 


  • If milk is not available use an extra 1/2 a cup of water instead. 

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.