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!
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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