This is a modified version of Dorie Greenspan’s Savory Cheese and Chive Bread. Instead of a bread loaf, I made savory muffins with a combination of (many) olives, sun-dried tomatoes, and feta. One of these muffins would be great with a bowl of tomato soup. You could easily make this in a loaf pan and have one salty, savory loaf of bread, which would…yes, be great with a bowl of tomato soup.
In her recipe, D.G. encourages trying alternatives and the dough is a great canvas for just about anything you want to throw in there. I love recipes that scream change and variation!
- 1¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 large eggs, at room temperature
- ⅓ cup whole milk, at room temperature
- ⅓ cup extra-virgin olive oil
- 8 ounces of Kalamata and/or Spanish olives, chopped
- 5 ounces feta, crumbled
- ½ cup sundried tomatoes, chopped
- ½ cup minced green onions or chives
- Preheat oven to 350 degrees.
- Combine the flour, baking powder, salt, and pepper in a large mixing bowl and whisk the ingredients together.
- Put the eggs in a separate mixing bowl. Whisk until they're foamy and blended, about 1 minute. Whisk in the milk and olive oil.
- Pour the wet ingredients over the dry ingredients and, using a wooden spoon, gently fold until the dough just comes together. Be careful not to over mix here. You don't want your dough to be springy.
- Fold in chopped olives, sund-dried tomatoes, feta, and green onions. Spoon about ¼ cup of dough into a prepared muffin pan. The dough should fill 12 cups.
- Bake for 30 to 35 minutes, or until the bread is golden and a slender knife inserted into the center of a muffin comes out clean. Transfer the pan to a cooling rack. After about 5 minutes, run a knife around the sides of each muffin cup and pop the muffins out. Cool on a rack until ready to eat.
- **Alternative: Pour dough into a loaf pan and bake for 35-45 minutes. Once it passes the 'knife test', transfer to a cooling rack, Run a knife along the sides after 5 minutes and cool on a cooling rack until ready to eat.