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Rosemary cheese damper


  • Preheat oven to 190°C.
  • Sift the flour, sugar and 1 tspn salt into a bowl. Add the lemon zest and 1 tbsp rosemary, and mix well. Add about 2 cups milk and mix with a wooden spoon to make a soft, sticky dough, adding up to ½ cup more milk if needed.
  • Then knead the dough on a lightly floured workbench until the dough is smooth and elastic.
  • Form the dough into a round bread shape and place on a lightly oiled baking sheet. Then sprinkle the remaining salt and rosemary, and pepper on top, pressing in lightly. Brush the top with milk and sprinkle cheese over. Then cook in the oven for about 35 mins, until the dough sounds hollow when the bottom is tapped.


  • 4 cups self-raising flour
  • 2 tspn white sugar
  • 2 tspn rock salt
  • grated rind of 1 lemon
  • 1½ tbsp chopped rosemary
  • 2¾ cups milk
  • olive oil spray
  • sea salt & freshly ground pepper
  • ¾ cup freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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