Sun Dried Tomato Feta Bread
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
12 servings
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Calories
261 kcal
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Course
Bread
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Cuisine
Mediterranean
Sun Dried Tomato Feta Bread
Description
This bread recipe uses all-purpose flour, baking powder, and a mix of dried herbs such as basil, oregano, rosemary, salt, and pepper to build a fragrant base. Eggs, olive oil, and milk create a moist batter. Importantly, the oil reserved from the sun-dried tomatoes is measured and topped up with extra virgin olive oil, infusing the bread with concentrated tomato flavor.
Crumbled feta cheese adds a salty, creamy contrast while the chopped sun-dried tomatoes contribute a chewy, tangy sweetness. The batter is mixed gently to avoid overmixing, then baked in a loaf pan until the crust is golden and a toothpick tests clean.
Once cooled, the bread slices easily and holds together well for serving as a savory snack, sandwich bread, or accompaniment to meals. Fresh herbs can be substituted using the specified fresh herb quantities. The bread benefits from the aromatic herb blend and intensely flavored tomatoes.
For freshness, store the bread in the refrigerator for up to three days or freeze wrapped securely for up to three months. Thaw at room temperature before serving.
Ingredients
- 2 cups all-purpose flour gluten-free if needed
- 1 tablespoon baking powder
- 2 teaspoon basil or 2 tablespoon fresh, thinly sliced, dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ tablespoon oregano or 2 teaspoon fresh, chopped, dried
- ½ teaspoon rosemary or 2 teaspoon fresh, chopped, dried
- 3 egg large
- ½ cup extra virgin olive oil
- ½ cup milk 2%
- 5.5 oz feta cheese crumbled
- 9.5 oz sun dried tomato drained, reserving the oil, and chopped, packed in extra virgin olive oil, jarred
Instructions
- Preheat oven to 350°
- Prepare an 9 x 5" loaf pan by using cooking oil spray or lining with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, pepper, basil, oregano and rosemary.
- Measure the reserved oil from the tomatoes, then add extra virgin olive oil to make up ½ 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 and sun-dried tomatoes.
- Spread batter into the prepared baking pan.
- Bake in center of oven 50-60 minutes, or top is crusty and golden brown and a toothpick inserted in center comes out clean.
- Cool completely on a wire rack before slicing.
Notes
- Use sun-dried tomatoes packed in oil; soak dry-packed ones in warm water before using.
- Reserve tomato oil and add olive oil to reach ½ cup to infuse flavor into the bread.
- Fresh herbs can replace dried using given measurements; add alongside feta and tomatoes.
- Mix wet and dry ingredients gently to prevent overworking the batter.
- Use a loaf pan or Dutch oven for baking; loaf pan yields a standard shape, Dutch oven a rustic round.
- Store bread in a resealable bag in the fridge up to 3 days or freeze wrapped for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 261kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 424mg | 18% |
| Potassium | 521mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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