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.
This post is sponsored by Tre Stelle®. All opinions are my own.
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.
Quick Bread = No Rising Time
This is a quick bread, so there’s no yeast or rising time. The intense tomato flavour is perfect 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 taste is key to this loaf. And the better the quality of your olive oil, the better this loaf will be.
If you love Mediterranean cuisine, you may also like Mediterranean Buckwheat Salad, Spanish Fish Stew or , Sun-Dried Tomato, & Feta Stuffed Chicken Breasts
Sun Dried Tomato Feta Bread
Ingredients
- 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 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
Instructions
- Preheat oven to 350°
- Prepare an 8 x 4" 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 before slicing
Notes
Nutrition
I gave this recipe a try and it was delicious! I had to make some adjustments since I did not have the fresh basil, and I threw in some black olives to replace some of the sun-dried tomatoes. I also like that with the 3 eggs and feta this bread has a bit more protein.
I will definitely be baking this again 🙂
Hi Jessica. I’m so happy that you loved this, it’s such a fabulous loaf. And I love your addition of the olives. I’m going to do that the next time I make this. Thanks so much for coming back to let me know. ♥
I have yet to try a savory loaf and this feta and sun dried tomato sounds wonderful! I am sure it would be excellent to pack along for a picnic 🙂
Marisa, a picnic sounds like the perfect place for this loaf!
Beautifully done! I love all of those Mediterranean flavours, and combined in a loaf form sounds so decadent! I’d have to stop myself from eating the whole thing! haha
Thanks so much, Gaby! I’m lucky enough to have an eating machine husband who never gains a pound to gobble up every thing I make haha! Thank you for your lovely comment. 🙂
Love those Mediterranean flavours in this beautiful savory post. Pinning for later!
Thank you so much Elaine! It’s a delicious loaf, hope you enjoy!
Some of my favourite flavours all together here. It’s a lovely loaf, and I realllllly like how you left those big pieces of feta in there. I think there’s a tendency to crumble feta a bit too much, so you lose out on that salty briny punch. This was is much better, in my opinion! And so glad to see that you used the basil too – it’s such a perfect foil to the bright and acidic tomatoes and the salty cheese. Awesome recipe!
Thanks so much Sean! We loved this loaf and will be doing it again.
Two of my favourite flavours combined in bread? Brilliant!!!
I totally get what you mean about enjoying the fresh herbs from the garden while we can. Winter is too long. I’m thinking of trying to bring my herbs in this winter.
Thanks Diana! I think I should also bring the herbs in this winter. I just need to find space…:-)
I am looking so forward to trying this savory loaf, Colleen. So many of my favourite flavours all in one loaf.
Hi Denise! I hope you enjoy it!
Hi this is Janet what size loaf pan do I need to make your sundried tomatoes and feta bread? Would I need a 2lb loaf pan or cod I use and 8inch x 4inch loaf pan? Thank you
Hi Janet. The pan that I used is 8 x 4 inches. I hope you love this loaf!
I love savory loaves so much! And this bread has two of my favorite ingredients: sun-dried tomatoes and feta. It looks very pretty as well, with those lively colors. Perfect addition to any brunch, lunch, or good as a snack.
Thanks Nicoletta! Two of my fave flavours as well! This us a yummy loaf. 🙂