10 g butter, for frying
100 g bacon, chopped
1 medium onion, chopped
3 cups self-rising flour, or three cups self-raising flour + 2 tbsp baking soda
45 g butter, to cut into the flour
1 cup yellow aged cheddar cheese, gouda, edam or any cheese you prefer that can be grated. Reserve 1/4 cup for sprinkling over the bread
3 tablespoons fresh rosemary, chopped
1/2 cup milk
3/4 cup tepid water
- Fry the bacon and the onion in the butter and allow to cool. Strain away only half of the fat.
- Cut the butter into the flour (and baking soda if you’re using it) until you obtain a fine granular mixture.
- Using a spoon, mix in the bacon and onion mixture, the cheese, the rosemary and the milk.
- Using your hands, begin mixing in the water until you’ve obtained a smooth dough.
- Remove from the bowl and on a floured surface knead very gently until fully mixed. Allow to rest while your BBQ preheats.
- Preheat your BBQ to 170 degrees with the pizza stone in place.
- Cut a piece of wax or parchment paper about twice the diameter of the ball of dough.
- When the barbecue has reached temperature, place the parchment on the pizza stone followed by the damper. Cut an “X” into the top of the damper and sprinkle with the remaining cheese.
- Cook for about 40 minutes or until the damper sounds hollow when tapped.