Red Tomato and Black Olive Bread

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Equipment

Ingredients

  • 100 g oven dried tomatoes
  • 100 g black olives
  • 350 g plain flour
  • 1 tsp salt
  • 2 tbsp baking powder
  • 200 ml greek yoghurt
  • 275 ml milk
  • 1 tbs tomato puree
  • 3 tbs oil
  • 5 eggs
  • 40 g parmesan

Instructions

  • Preheat the oven to 180C/gas 4
  • Line an ANTA baking dish with damp greaseproof paper which helps shape the paper to the dish, and heat the dish in the oven.
  • Coarsely chop the tomatoes and olives.
  • Mix together the flour, salt and baking powder in a large ANTA bowl. Whisk the yoghurt, milk, eggs, tomato puree and oil together and pour into the dry ingredients, then add the sundried tomatoes, olives and half the parmesan.
  • Pour the mix into the lined baking dish, smooth out the mixture and sprinkle with the remaining parmesan.
  • Bake for about 1 hour, then test to see if a skewer inserted into the bake comes out clean.
  • Allow to cool in the baking dish for about 15 minutes and then lift out onto a wire rack to cool.
  • Beware the baking dish may still be very hot.
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Course Bread / Side Dish