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Savory Tomato–Black Olive Quick Bread with Feta and Za’atar
Milk Street Facebook Community member Stephanie Huddleston proposed combining tomatoes, feta, pine nuts, olive oil, za’atar and Aleppo pepper to create a savory quick bread with a Mediterranean flavor profile. We also borrowed an idea from Alin Manukyan and tossed in some olives. Be sure to squeeze the chopped tomatoes to remove some of their juice otherwise the bread will bake up with a gummy, too-moist texture.
One 9-inch loaf
Servings
1¼ hours
30 minutes active, plus cooling
Ingredients
-
75
grams (½ cup) cherry or grape tomatoes, chopped
-
260
grams (2 cups) all-purpose flour
Directions
-
01Heat 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.
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Made this today, as it intrigued me. I have to say that although it wasn’t “dry” per se, I think I would throw caution to the wind and keep the juice from the tomatoes next time. It was delicate- not what one would expect from all the ingredients (olive oil, feta, olives, 3 eggs & fresh tomatoes). The flavors were subtle as well. Maybe up the alleppo pepper? Use a little Greek seasoning blend? Still, all in all, happy I made it. Very tasty
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This bread sounded wonderful, but I didn't love it after making it. First, the pignoli nuts all fell off when I cut and served the bread, so IF I were making it again I would incorporate them into the batter rather than just putting them on top.
Second, except for the first hour after taking this from the oven, the bread itself was surprisingly dry and flavorless, and it did not last well at all. We couldn't eat it later that evening, let alone the next day. For a batter with that much oil, the dryness was quite a surprise. Also, the lack of flavor was unexpected given all of the delicious goodies packed into it.
This is not a keeper at our house.