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Milk Street Recipe
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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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Reviews
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


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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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Done!

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