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Savory Tomato–Black Olive Quick Bread with Feta and Za’atar

One 9-inch loaf Servings

1¼ hours 30 minutes active, plus cooling

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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


1¼ hours

30 minutes active, plus cooling


  • 75

    grams (½ cup) cherry or grape tomatoes, chopped

  • 260

    grams (2 cups) all-purpose flour


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Mary P.

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.

Susan L.

I had high expectations for this bread; the recipe sounded delicious. However, I agree with previous reviewer that the bread was terribly dry and lacking in flavor. I won't make this again.

sue r.

I also found the bread to be dry after cooking it the minimum suggested time. Based on the ingredients, I would have expected more flavor. I won't make this again.

Paula E.

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