Oven-Baked Damper Bread with Rosemary and Sea Salt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Australian damper bread with a rustic crust, infused with fresh rosemary and a sprinkle of sea salt. This australian-inspired quick meals ready in about 45 minutes pairs (375 g) self-raising flour, salt, to 1 1/4 cups (240-300 ml) cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 cups (375 g) self-raising flour and 1 tsp salt, mixing well.
  2. Step 2: Rub in 3 tbsp softened butter with your fingertips until the mixture resembles coarse crumbs.
  3. Step 3: Stir in 2 tbsp finely chopped fresh rosemary.
  4. Step 4: Gradually add 1 cup (240 ml) cold water, mixing with a knife until a soft dough forms. Add up to an extra 1/4 cup (60 ml) water if needed — dough should be soft but not sticky.
  5. Step 5: Turn dough onto a lightly floured surface and knead gently 5 times to bring it together.
  6. Step 6: Shape dough into a round loaf about 7 inches (18 cm) wide and place on a baking sheet lined with parchment paper.
  7. Step 7: Using a sharp knife, score a deep cross on top of the loaf. Sprinkle 1 tsp sea salt flakes evenly over the top.
  8. Step 8: Bake for 25-30 minutes until the crust is golden and sounds hollow when tapped.
  9. Step 9: Cool on a wire rack before slicing and serving warm with butter or jam.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Baked Damper Bread with Rosemary and Sea Salt take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Baked Damper Bread with Rosemary and Sea Salt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (375 g) self-raising flour from drying out.

Can I substitute ingredients in Oven-Baked Damper Bread with Rosemary and Sea Salt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Damper Bread with Rosemary and Sea Salt for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Baked Damper Bread with Rosemary and Sea Salt?

Australian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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