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Rosemary, Olive, and Feta Loaf
8 servings
1¾ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 tablespoon minced fresh rosemary
½ teaspoon fine sea salt
1 cup milk
2 eggs
¼ cup olive oil
½ cup crumbled Mt VikosⓇ Barrel-Aged Feta
⅓ cup finely chopped, toasted walnuts
⅓ cup chopped pitted Kalamata olives
- Position a rack in the lower third of the oven, and preheat the oven to 350℉. Grease an 8x5” loaf pan.
- In a large bowl whisk together flour, whole wheat flour, baking powder, rosemary, and salt.
- In a medium bowl whisk together milk, eggs, and oil. Add wet ingredients to dry mixture and stir until most of the flour is moistened. Fold in feta, walnuts, and olives just until evenly distributed. The batter will be stiff.
- Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.