Veggie-Packed Damper Bread with Rosemary and Sea Salt

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Traditional Australian damper bread enriched with fresh rosemary, sea salt, and finely chopped seasonal vegetables for a rustic loaf. This Australian-inspired quick recipe (vegetarian), ready in about 50 minutes, pairs self-raising flour, cold water, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, 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.

Ingredients

• 3 cups self-raising flour
• 1 1/4 cups cold water
• 4 tbsp, chilled and cubed butter
• 2 tbsp, finely chopped fresh rosemary
• 1 tsp sea salt flakes
• 1 small, grated (about 1/2 cup) carrot
• 1 small, grated (about 1/2 cup) zucchini
• 2 tbsp, for brushing milk

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a large bowl, combine 3 cups self-raising flour, 2 tbsp finely chopped fresh rosemary, 1 tsp sea salt flakes, and 4 tbsp chilled cubed butter. Rub the butter into the flour with fingertips until mixture resembles coarse breadcrumbs.
2. Step 2: Add 1/2 cup grated carrot and 1/2 cup grated zucchini to the bowl and mix evenly.
3. Step 3: Gradually pour 1 1/4 cups cold water into the dry mixture, stirring with a wooden spoon until a soft dough forms. Avoid overmixing to keep the bread light.
4. Step 4: Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth.
5. Step 5: Shape the dough into a round loaf roughly 7 inches in diameter and place on a baking tray lined with parchment paper.
6. Step 6: Brush the top with 2 tbsp milk and score a shallow cross on the surface with a sharp knife to help it bake evenly.
7. Step 7: Bake for 30-35 minutes until the crust is golden brown and sounds hollow when tapped. Cool on a wire rack before slicing.