Lisa's Mediterranean Damper

Lisa's Award Winning Recipe

Mediterranean Damper
Best eaten with a beer or glass of wine.
  • 1 warm stubby of beer
  • 3 cups of SR flour
  • 1 tablespoon chilli flakes
  • 1 rounded teaspoon garlic powder
  • About 1 cup of cubed feta cheese
  • About3/4 to 1 cup of green & black olives sliced. Pat dry on paper towel.
  • 1 teaspoon thyme leaves ( dried or fresh)
  • 1tsp finely chopped fresh rosemary
  • Pinch of salt



  • Sift flour into large bowl then mix in remainder of dry ingredients.
  • Add olives & feta - lightly stir.
  • Add half a stubby - cut in with knife like a scone.
  • Add the rest of stubby & lightly mix.
  • You don't overmix just bring it altother until combined.
  • On a floured board with floured hands shape in to a flattish ball.
  • Mark top with a cross with floured knife and flick a little flour over the top


By this time your camp oven should be nice & hot. Sprinkle some flour on base , when it starts to change colour pop in damper in a 12 or 14 inch camp oven. Cook for 35 - 40 mins. Cook till golden brown & sounds a little hollow when tapped

Courtesy Lisa Turner (The Camp Oven Queen)