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. 

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