Sun-dried Tomato Feta Quick Bread

This sun-dried tomato and feta quick bread is the healthy and easy recipe you didn’t know you needed. With this Mediterranean savory cake, your next appetizer will be even more delicious and unique. The spongy bread I’m sharing with you is a treasure trove of bold flavors: artichokes, olives, fresh basil, sun-dried tomato and feta cheese.

Sun-dried tomato and feta quick bread is suitable for everyone, including beginners in the kitchen or those looking for a last-minute option. The steps are few and simple to follow, and the ingredients are readily available. Additionally, when served with a side of fresh salad, this quick and easy savory cake could also be a complete meal. It includes all the necessary nutrients, and thanks to the eggs mixed with flour, you won’t risk feeling hungry.

Quick savory bread is, for me, the definition of a lazy weekend dinner at my family’s home. For a very long time, while I lived with my parents, Sunday meant going to my grandparents’ house for a hearty and extended lunch. I remember spending nearly the entire morning beside my nonna (my Italian grandmother), helping her prepare many courses. We ate so much, and traditional Italian cuisine is not always very light, that by the end of the day, we didn’t have the strength or desire to cook dinner. For this reason, this one-bowl recipe was the perfect solution. Sun-dried tomato and feta quick savory bread is delicate, healthy, and especially fast to make.

This nutritious and easy savory cake is, for me, tastier when it has a chance to cool down after being taken out of the oven and is enjoyed warm. If any remains for the next few days, it’s even better because the flavors of the cold quick bread reemerge more strongly.

Ingredients for the quick savory bread

• Flour: I use all-purpose flour for this bread because its balanced composition provides the right texture. It is neither too dense nor too light. All-purpose flour also manages to incorporate and support the other ingredients well.

• Eggs: they are fundamental because they help bind the ingredients together, creating a smooth texture. Eggs provide structure and stability to the savory cake, while also making it softer.

• Feta cheese: this greek cheese, along with sun-dried tomatoes, is a key ingredient in this dish. Its tangy and salty flavor enhances the overall taste of the bread and complements the other bold ingredients. For this recipe, we crumble it to provide contrast to the soft and spongy texture. Additionally, feta cheese adds richness without being too greasy and melts in your mouth when tasted.

• Sun-dried tomatoes: when dried, tomatoes become concentrated with both saltiness and sweetness. Visually, they add a touch of vibrant red that makes the quick savory bread more appealing. In addition, sun-dried tomatoes provide many minerals, vitamins and antioxidants turning the savory cake into a healthy option. Finally, this ingredient imparts an aromatic flavor that enhances the sensory experience.

• Artichokes: I use artichokes marinated in olive oil and vinegar, which you should easily find at your grocery store. I chose this type because they add moisture to the bread, helping to prevent dryness. Additionally, marinated artichokes often contain herbs, garlic and spices, which infuse the bread with extra aromas.

• Fresh basil: the vibrant green color provides a pleasing visual contrast to the other ingredients. Additionally, its herbaceous taste contrasts with the bold components and adds a touch of freshness to the recipe.

• Black olives: of course, you can substitute them with green olives, but I prefer this kind because they have a richer flavor. Their chewy texture is the right contrast to the overall softness of the bread. Along with other naturally salty ingredients, such as feta and sun-dried tomatoes, olives help reduce the need for additional salt.

• Olive oil: this recipe already includes many ingredients able to add a good natural source of fat. For this reason, the amount of olive oil in this savory quick bread is not very high. I prefer using olive oil over other types because it provides a fruity flavor that complements Mediterranean ingredients like sun-dried tomatoes and artichokes. Additionally, olive oil is healthier than other oils, as it contains less saturated fat and is beneficial for heart health.

• Milk: using milk ensures the bread won’t become excessively dry, and it will the batter easier to whisk. Furthermore, its natural sugars will helpo the crust brown during baking, giving it an appealing golden color.

Find the complete recipe with measurements below

How to prepare sun-dried tomato and feta cake

In a bowl whisk together the flour, eggs and baking powder. Gradually add the oil and milk, then mix until smooth.

Cut the artichokes, olives and sun dried tomatoes into small pieces. Cut also the feta cheese into cubes.

Add al the chopped ingredients and the chopped basil to the bowl where you previously mixed the flour, eggs and baking powder.

Season with salt and pepper to taste

Line a loaf pan and pour the batter into it. Bake in the oven at 180°C / 350°F for about 40-50 minutes, but check from time to time.

My tips for this healthy and easy recipe

• Fresh spinach leaves can substitute fresh basil. It will probably add a milder and less aromatic flavor.

• While the bread is baking in the oven, it’s a good idea to check the progress from time to time. You can do this by inserting a knife into the heart of the bread. It should come out completely clean, with no traces of batter.

• Before taking the cake out of the loaf pan, let it cool down and make sure it is sufficiently warm. If it’s cold, that’s even better, as it will be easier to remove and slice.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Sun-dried tomato and feta quick savory bread

Course: AppetizersCuisine: Vegetarian

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• All purpose flour 200 gr ( 1.6 cups)

• Eggs 3

• feta cheese 100 gr (0.67 cups)

• sun dried tomatoes 90 gr ( 1.5 cups)

• marinated artichokes 170 gr

• a handful of chopped fresh basil

• black olives 120 gr

• olive oil 60 ml (1/4 cup)

• baking powder 1 packet

• milk 100 ml

• salt

• pepper

Directions

• Preheat the oven to 180°C / 350°F
• In a bowl whisk together the flour, eggs and baking powder. Gradually add the oil and milk, then mix until smooth
• Cut the artichokes, olives and sun dried tomatoes into small pieces. Cut also the feta cheese into cubes.
• Add al the chopped ingredients and the chopped basil to the bowl where you previously mixed the flour, eggs and baking powder
• Season with salt and pepper to taste
• Line a loaf pan and pour the batter into it. Bake in the oven at 180°C / 350°F for about 40-50 minutes, but check from time to time.
• Let it cool down before serving

Notes

• For a lactose-free version use plant-based milk of your choice and lactose-free feta cheese
• Line the loaf pan with parchment paper or grease it with butter and a little flour. This is crucial to prevent the cake from sticking