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

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

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

Free

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.

75 grams (½ cup) cherry or grape tomatoes, chopped
260 grams (2 cups) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon za’atar
1 teaspoon Aleppo pepper
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
43 grams (¼ cup) pitted Kalamata olives, chopped
56 grams feta cheese, crumbled (½ cup)
3 large eggs
3/4 cup extra-virgin olive oil
120 grams (½ cup) plain whole-milk Greek yogurt
2 tablespoons pine nuts
Ingredients
  • 75

    grams (½ cup) cherry or grape tomatoes, chopped

  • 260

    grams (2 cups) all-purpose flour

  • 1

    tablespoon baking powder

  • ½

    teaspoon baking soda

  • 1

    tablespoon za’atar

  • 1

    teaspoon Aleppo pepper

  • ¼

    teaspoon table salt

  • ¼

    teaspoon ground black pepper

  • 43

    grams (¼ cup) pitted Kalamata olives, chopped

  • 56

    grams feta cheese, crumbled (½ cup)

  • 3

    large eggs

  • ¾
  • 120

    grams (½ cup) plain whole-milk Greek yogurt

  • 2

    tablespoons pine nuts

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

Get Ready to Cook

One 9-inch loaf

Servings

Ingredients
  • 75

    grams (½ cup) cherry or grape tomatoes, chopped

  • 260

    grams (2 cups) all-purpose flour

  • 1

    tablespoon baking powder

  • ½

    teaspoon baking soda

  • 1

    tablespoon za’atar

  • 1

    teaspoon Aleppo pepper

  • ¼

    teaspoon table salt

  • ¼

    teaspoon ground black pepper

  • 43

    grams (¼ cup) pitted Kalamata olives, chopped

  • 56

    grams feta cheese, crumbled (½ cup)

  • 3

    large eggs

  • ¾
  • 120

    grams (½ cup) plain whole-milk Greek yogurt

  • 2

    tablespoons pine nuts

Step 1 of 4

Prepare Your Pan

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 of 4

Squeeze The Tomatoes

75
grams (½ cup) cherry or grape tomatoes, chopped
260
grams (2 cups) all-purpose flou
1
tablespoon baking powder
½
teaspoon baking soda
1
tablespoon za’atar
1
teaspoon Aleppo pepper
¼
teaspoon table salt
¼
teaspoon ground black pepper
43
grams (¼ cup) pitted Kalamata olives, chopped
56
grams feta cheese, crumbled (½ cup)

Using your hands, firmly squeeze the tomatoes, allowing the seeds and juices to fall into a bowl; discard the juices. In a medium bowl, whisk together the flour, baking powder, baking soda, za’atar, Aleppo pepper, salt and black pepper. Add the tomatoes, olives and feta cheese, then toss to coat.

Step 3 of 4

Whisk The Ingredients

3
large eggs
¾
cup extra-virgin olive oil
120
grams (½ cup) plain whole-milk Greek yogurt
2
tablespoons pine nuts

In a large bowl, whisk the eggs. Add the oil and yogurt, then whisk until well combined. Add the flour mixture and mix with a silicone spatula until just combined. 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, 45 to 50 minutes.

Step 4 of 4

Let Cool

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.

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