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Writer's pictureNicky

Sun-dried tomato, olive and cheese loaf

Updated: Aug 11, 2022


A classic Mediterranean combination which is perfect for a quick snack or as an accompaniment to a meal. You can play around with the ingredients to suit your taste - omit the olives and add a few more sun-dried tomatoes or use oregano instead of basil - and, of course, the best thing is there's no yeast, so once it's all mixed, it's straight into the oven!


tomato, olive and cheese loaf

250g self-raising flour

1 tsp baking powder

3 large eggs, beaten

2 tbsp olive oil

2 tbsp tomato puree

150g mature cheddar cheese, grated

75g pitted black olives, sliced or chopped

6 sun-dried tomatoes, (drain and dry on kitchen paper if in oil), chopped

handful of chopped fresh basil

pinch of salt and pepper



Preheat the oven to 200ºC and grease a 450g (1lb) loaf tin.





Sieve the flour and baking powder into a large bowl. Make a well in the centre and add the beaten eggs. Mix together with a spoon, add the olive oil and tomato puree and combine until you have a soft dough. Stir in the cheese, olives, sun-dried tomatoes, basil, salt and pepper and spoon into the loaf tin.


Bake for 30 minutes and then turn the oven temperature down to 160ºC and bake for a further 20 minutes. It is ready when it sounds hollow when you tap the bottom. Take out of the tin and leave on a wire rack to cool.




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