Greek Cheese and Olive Bread
7,7 / 10
1 hr 10 min.
- 2 Tbsps sunflower oil
- 2.333 cups all-purpose flour (sifted)
- 2 Tbsps butter (melted)
- 2 tsps Baking powder
- 4 medium eggs
- 1 cup Parmesan (finely grated)
- ⅔ cup pitted black olives (sliced)
- 1 cup Feta (diced)
- cherry tomatoes
- freshly ground Black pepper
- To garnish
Preheat the oven to 180°C (160°C fan) | 350°F | gas 4. Grease and line a 900g | 2 lb loaf tin with greaseproof paper.
In a large mixing bowl, beat the eggs until light and frothy. Add the flour, melted butter, sunflower oil and baking powder and beat again until smooth.
Halve most of the cherry tomatoes, leaving 3-4 for the top of the loaf. Fold in the Parmesan, cherry tomato halves, feta and black olives before seasoning the batter well with salt and black pepper.
Spoon the batter into the prepared loaf tin and arrange the remaining cherry tomatoes on top of the batter.
Bake for 40-45 minutes or until a cake tester comes out clean from the centre. Remove from the oven and allow the loaf to cool in its tin before turning out onto a serving plate.
Garnish with thyme on top before slicing and serving.