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Pull-apart bacon and cheese damper

  • 0:20 Prep
  • 0:45 Cook
  • 6 Servings


  • 100g thick-cut rindless bacon, thinly sliced
  • 100g fontina cheese (see note), cut into 1cm pieces
  • 100g provolone (see note), cut into 1cm pieces
  • 450g (3 cups) self-raising flour
  • 375ml (1 1/2 cups) buttermilk
  • 2 1/2 tablespoons Cobram Estate Garlic Infused Australian Extra Virgin Olive Oil
  • 2 tablespoons fresh lemon thyme leaves
  • 1 teaspoon sea salt flakes


  • 1
    Preheat oven to 200°C. Line the base and 2 long sides of a 20 x 10cm (base measurement) loaf pan with baking paper, allowing the sides to overhang.
  • 2
    Cook the bacon in a non-stick frying pan over medium-high heat for 2-3 minutes or until golden. Transfer the bacon to a bowl. Combine the fontina and provolone in a separate bowl.
  • 3
    Sift the flour into a large bowl. Make a well in the centre. Add the buttermilk and 2 tablespoons of the oil. Stir until a soft dough forms. Turn onto a lightly floured surface and knead until smooth. Divide into 8 equal pieces. Shape each piece into a ball and flatten into a 10cm disc.
  • 4
    Place half the discs, slightly overlapping, in the base of the prepared pan. Sprinkle with half the fontina mixture. Top with half the bacon and sprinkle with half the thyme. Top with remaining dough discs, slightly overlapping. Sprinkle with remaining fontina mixture, bacon and thyme. Drizzle over remaining oil. Sprinkle with salt. Bake for 35-40 minutes or until golden and cooked through. Turn onto a wire rack. Cool slightly.

Source: taste.com.au


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