Ingredients

• 3 cups self-rising flour
• 1/2 teaspoon sea salt
• 1 teaspoon sugar
• 2 1/2 ounces of chilled butter, cubed
• 1 cup black olives, pitted and sliced
• 1 cup parmesan cheese, freshly grated and loosely packed
• 1/2 cup milk
• butter, for spreading

Instructions

1. Pre-heat the oven to 350°F.

2. Grease a baking tray and line it with baking paper. Lightly grease the baking paper. Set aside.

3. Mix together the flour, salt and sugar in a bowl. Use your fingertips to rub butter into flour mixture until the mixture resembles small breadcrumbs.

4. Mix in the parmesan cheese. Next, mix in the sliced olives.

5. Add the milk and 1/2 cup of cold water to flour mixture. Stir with a wooden spoon until the mixture forms a sticky dough. Add a little extra water if necessary to moisten the dough slightly.

6. Turn the dough onto a lightly-floured surface. Gently knead it until it's just smooth -- about 4 times.

7. Shape dough into a round shape. Place the round on the prepared baking tray.

8. Rub some flour on a sharp knife and score top of damper into 8 wedges.

9. Bake for 40 to 50 minutes or until golden. Tap the bread and if it sounds hollow, it's ready.

10. Let the bread stand on the tray for 5 minutes and then place it on a wire rack to cool.

11. Store the damper in an airtight container for up to a week. It can also be frozen and toasted.