Tomato, Feta and Black Olive Quick Bread
- Makes1 9-inch loaf
- Cook Time1¼ hours
- Active time plus cooling(30 minutes active), plus cooling
- 1
The idea for this savory quick bread with a Mediterranean flavor profile comes from Milk Street Facebook Community members Stephanie Huddleston and Alin Manukyan. Tomato, olives, feta and fresh dill add bursts of boldness, while olive oil and Greek yogurt keep the bread tender and moist. Store leftovers at room temperature in an airtight container or tightly wrapped for a few days. Toasting or rewarming slices will refresh the flavors.
Don’t forget to seed the tomato. This removes excess moisture that otherwise can cause the crumb to be wet and soggy.
Step 1
Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, dill, salt and pepper. Add the tomato, olives and feta; toss until these ingredients are evenly distributed. In a medium bowl, whisk together the eggs, oil and yogurt. Add the egg mixture to the flour mixture; fold with a silicone spatula until just combined.
Step 3
Scrape the batter into the prepared pan; smooth the top and sprinkle with the pine nuts. Bake until a toothpick inserted at the center of the loaf comes out with a few moist crumbs attached, 55 to 60 minutes.
Step 4
Cool in the pan on a wire rack for about 15 minutes. Lift the loaf out of the pan using the parchment and set it directly on the rack. Cool completely.
