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 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, 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
This loaf will taste best if allowed to cool completely before serving.You can substitute dried sun-dried tomatoes for the jarred ones. Just soak the dried ones in extra virgin olive oil until they are rehydrated, about 15 minutes.Use a gluten-free flour blend in place of the all-purpose flour if desired. Use any non-dairy milk in place of the 2% milk to make it dairy-free.