4.8 from 129 votes
Sun Dried Tomato Feta Bread
Sun Dried Tomato Feta Bread combines a blend of herbs, crumbly feta cheese, and richly flavored sun-dried tomatoes packed in oil, folded into a moist loaf batter. The resulting bread is golden with a crusty top and tender crumb, accented by salty and tangy bites from the feta and tomatoes. It's a savory bread ideal for sandwiches, toasts, or pairing with soups and salads.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
12
servings
Calories:
261 kcal
Course:
Bread
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 261
% 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.