Olive and Tomato Loaf
Olive and Tomato Loaf

Olive and Tomato Loaf

  • 4 cups flour
  • 7 tsp baking powder
  • ½ tsp baking soda
  • ½ cup chopped Telegraph Hill pitted Kalamata olives
  • ½ packet Telegraph Hill Manuka Smoked Semi-dried  tomatoes roughly chopped
  • 1 spring onion, finely sliced
  • 1 cup grated Cheese or Feta
  • 50g butter
  • 1 ½ cups milk
  1. Pre-heat oven to 190℃
  2. Brush mini loaf tins or muffin tins with the oil from the Semi-dried tomatoes.
  3. Sift flour, baking powder and soda into a large bowl.
  4. Add chopped olives, sundried tomato slices, spring onion and cheese and toss together.
  5. Stir in grated butter and milk and mix briefly to form a soft dough. (think making scones)
  6. Spoon into pre prepared tins and brush with some of the oil from the Semi-dried tomatoes.
  7. Bake for 15-20 minutes or until puffed, golden and cooked in the centre
These are a great substitute for scones or as an accompaniment to a hearty bowl of soup in winter