Fleurieu olive and cheese bread

Tamara West

This easy bread that requires no messing with yeast is reminiscent of an Australian damper and I’ve added smoked paprika to give it a hint of smoke, as if it was cooked in the ashes of the open fire.

Ingredients

2 cups	Plain flour (Main)
2 tsp	Baking powder
½ tsp	Baking soda
1 tsp	Smoked paprika, optional
100 g	Kalamata olives, pitted and chopped
2 cups	Grated cheese, I used a mix of cheddar and gouda (Main)
1 ½ tsp	Dried oregano, plus extra topping
1 ½ tsp	Salt
2	Eggs, large
2 ½ Tbsp	Olive oil
1 ¼ cups	Buttermilk

Directions

1. Heat oven to 180C. Grease a loaf tin and line the bottom with baking paper.
2. Sift flour, baking powder, baking soda and smoked paprika in to a bowl and mix through olives, cheese, oregano and salt.
3. In a separate bowl lightly whisk 2 eggs then whisk in olive oil and buttermilk.
4. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir to a smooth batter.
5. Spoon in to the loaf tin and sprinkle some extra oregano on top.
6. Bake for 1 hour or until a skewer inserted in to the centre comes out clean.
7. Cool in tin for 5 minutes before turning on to a cake rack. Leave to cool before eating.