This Sun Dried Tomato Feta Bread is a savory loaf that's a perfect addition to an antipasto platter alongside some olives, cheeses, and cured meats. It's delicious with a balsamic & olive oil dip, too. I was asked by Tre Stelle® to create a unique and creative recipe using their delicious, multi award winning Feta Cheese. I love their cheeses, and especially their feta, so I went through several different ideas. When you are trying to be unique and creative, well, there's a little bit of pressure.
Those Mediterranean Flavours
In the end, it really wasn't so hard, because this Feta cheese is so delicious. Feta works really well with Mediterranean inspired dishes. And the flavours of sun dried tomatoes and Feta work wonderfully together. In keeping with a Mediterranean diet, this loaf uses heart healthy extra virgin olive oil. The Mediterranean diet is not really a diet, but a healthy way of eating. It focuses on eating a large variety of plant foods, nuts, seeds, and unsaturated fats, like olive oil. Seafood, poultry, and even wine are all a part of this way of eating. There are many benefits to eating this way. For more information check out Mediterranean diet: A heart-healthy eating plan.
So I finally settled on baking those beautiful Mediterranean flavours into a savory, herb filled bread. My herb garden is doing very well right now, and I missed it over the winter. So I'm using fresh herbs at every opportunity, and this was a perfect one.
This is a quick bread, so there's no yeast or rising time. The intense tomato flavour is perfection when you pair it with salty, creamy Feta cheese. This sun dried tomato feta bread uses extra virgin olive oil. It's important that you don't substitute any other oil, because that olive oil flavour is key to this loaf. And the better the quality of your olive oil, the better the flavour of this loaf will be.
How to Make Sun Dried Tomato Feta Bread
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh rosemary chopped
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup 2% milk
- 5.5 oz tub of Tre Stelle® crumbled Feta cheese
- 9.5 oz jar sun dried tomatoes packed in extra virgin olive oil drained, reserving the oil.
- 2 tbsp fresh basil thinly sliced
Pre heat oven to 350°
Prepare a loaf pan by using cooking oil spray or lining with parchment paper
In a large bowl, whisk together flour, baking powder, salt, pepper, oregano and rosemary
Measure the reserved oil from the tomatoes, then add extra virgin olive oil to make up 1/2 cup
In a smaller bowl whisk eggs, olive oil and milk
Stir the egg mixture into the flour mixture until smooth.
Fold in Feta cheese, sun dried tomatoes and basil.
Spread batter into baking pan
Bake in center of oven 50-60 minutes, or top is crusty and golden and a toothpick inserted in center comes out clean.
Cool completely on a wire rack
This loaf will taste best if allowed to cool before serving.
This post is sponsored by Tre Stelle®, and they have compensated me both financially and in product. All opinions are my own.