Quick tomato and feta bread

Perfect for dinner, snacking, and great as an accompaniment to a holiday meal. Recipe makes one loaf.


200g self-raising flour
3 eggs
100ml olive oil
100ml milk
300g cherry tomatoes
75g Emmental, grated
200g Feta cheese
Handful of basil, roughly chopped


Recipe produced by The Cotswold Chef

Sift flour into a bowl and season with salt and pepper

In another bowl whisk the eggs with the oil and milk and stir in the flour, Emmental cheese and basil.

Stir in the tomatoes and pour mixture into a greased or lined loaf tin, level off the top and scatter feta cheese on top.

Gently press the cheese into the mixture.

Place the tin in the oven at 180 degrees celcius for 40-45 minutes.

Allow to cool before serving.

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