Onion damper bread with marinated feta

Method

1. Put the feta chunks in a container with a leak-proof lid, interspersing the herb sprigs, garlic and lemon zest. Add the peppercorns, cover with olive oil and seal. Keep chilled until ready to use (see Make Ahead).
2. Prepare the damper bread: heat the oil in a small frying pan, then fry the onion, rosemary and some salt and pepper over a low heat for 10 minutes until slightly softened and lightly golden. Leave to cool, then set aside in a container.
3. Put the flour and salt in a bowl and rub in the butter until evenly combined. Put in a container.
4. When ready to cook, stir the onion mixture into the flour, then gradually work in the buttermilk to form a slightly sticky dough. Take of the dough and with lightly floured hands, on a board, roll out to form a 20-22cm log. Repeat to make 8 logs, then wind each piece in a tight spiral around a skewer.
5. Cook the bread over the fire for about 15 minutes, turning regularly, until lightly charred on all sides. You may need to lower or raise the bread so it cooks but doesn’t burn. The bread is ready when it sounds hollow when tapped. Cool for 5 minutes, then remove from the sticks. (Or cook on the stove in a griddle pan, turning regularly until browned and sounding hollow when tapped.)
6. Serve the bread while it’s still warm with the marinated feta, some honey to drizzle over and smoked paprika to dust, if you want to.