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This Sun-Dried Tomato Feta Bread is a savory loaf that’s a perfect addition to an antipasto platter alongside some olives, cheeses, and cured meats. It’s
delicious with a balsamic & olive oil dip, too.
Prep Time: 15 minutes
Cook Time: 1 hour
2 cups all purpose flour
1 tbsp baking powder
1 tsp kosher salt
1 tsp black pepper
1 tbsp fresh oregano chopped
1 tbsp fresh rosemary chopped
3 large eggs
1/2cup extra virgin olive oil
1/2 cup 2% milk5.5 oz tub of Tre Stelle® crumbled Feta cheese
9.5 oz jar sun dried tomatoes packed in extra virgin olive oil drained, reserving the oil.
2 tbsp fresh basil thinly sliced
Pre heat oven to 350°
Prepare an 8 x 4" loaf pan by using cooking oil spray or lining with parchment paper
In a large bowl, whisk together flour, baking powder, salt, pepper, oregano and rosemary
Measure the reserved oil from the tomatoes, then add extra virgin olive oil to make up 1/2 cup
In a smaller bowl whisk eggs, olive oil and milk
Stir the egg mixture into the flour mixture until smooth.
Fold in Feta cheese, sun dried tomatoes and basil.
Spread batter into baking pan
Bake in center of oven 50-60 minutes, or top is crusty and golden and a toothpick inserted incenter comes out clean.
Cool completely on a wire rack before slicing
Recipe Notes from Colleen: This loaf will taste best if allowed to cool before serving.