Makes 1 Loaf
250gr. Self-Raising Flour
1tsp. Baking Powder
Salt & Pepper
1tsp. Dried Oregano
Zest of 1 Lemon
100gr. Black Olives, pitted & chopped
100gr. Marinated Sun-dried Tomatoes, drained and chopped
100gr. Cheese such as Feta, Pecorino or Parmesan, grated
100ml. Olive Oil
125ml. Vegetable Stock
50gr. Pine Nuts, lightly roasted
Paprika for dusting
Start by mixing the milk, vegetable stock, olive oil and eggs together in a small mixing bowl. Set aside.
Place the rest of the ingredients into a large mixing bowl and stir briefly to combine. Now pour in the liquids and stir the mixture into a smooth batter.
Gently tip the batter into a prepared loaf tin and bake in a pre-heated oven of 180ºC for 45 minutes or until done. Remove from the oven and allow to rest for 5 minutes before you turn it out onto a cooling rack. The loaf will feel soft to the touch but it will firm up slightly as it cools down.
Great served with cold cuts and cheese!