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Tomato, Feta and Black Olive Quick Bread
The idea for this savory quick bread with a Mediterranean flavor profile comes from Milk Street Facebook Community members Stephanie Huddleston and Alin Manukyan. Tomato, olives, feta and fresh dill add bursts of boldness, while olive oil and Greek yogurt keep the bread tender and moist. Store leftovers at room temperature in an airtight container or tightly wrapped for a few days. Toasting or rewarming slices will refresh the flavors.
1
9-inch loaf
Tip
Don’t forget to seed the tomato. This removes excess moisture that otherwise can cause the crumb to be wet and soggy.
1¼ hours
(30 minutes active), plus cooling
Ingredients
-
260
grams (2 cups) all-purpose flour
-
1
tablespoon baking powder
Directions
-
01Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.
Reviews
October 2, 2025
Very tasty
Muffins as a loaf! It only took 40 minutes in my oven @350°
July 18, 2026
Okay
I made a loaf. I was expecting bold flavor, it was bland. The crumb was okay but I've had and made better quickbreads.
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