Picnic Bread

Serves: 14 slices


1 punnet of cherry tomatoes

1 1/2 cup of plain flour

1 1/2 cup of self raising flour

1tbsp of baking powder

1tsp of salt

1 clove of mince garlic (or more if you like)

1tbsp of fresh thyme (chopped)

2 tbsp of fresh oregano (chopped)

125g of fetta (this photo I used Gallo Dairyland cheese from the Tablelands)

2 eggs

1/4 cup of olive oil

2 cups of milk

500g of fresh finely chopped spinach


1. Preheat oven to 180

2. Cut cherry tomatoes in half and place cut side down on a baking tray , drizzle with a tiny bit of olive oil

3. Bake for 30 mins or until slightly brown

4. In a large bowl combine flour, eggs, milk, baking powder, salt , garlic , herbs and fetta

5. Add eggs, milk, olive oil and spinach and stir until combined

6. Pour into loaf tin, press the tomatoes into the top

7. Bake for 1hr or until cooked

8. Serve warm or cold – great on it’s own or try one of our serving suggestions below!


- To pack a fibre punch, switch the plain flour for wholemeal flour

- Option: Add 1 grated zucchini into the mixture

- Store in the fridge for up to one week

Servings suggestions:

- Top with 1 or 2 poached or boiled eggs for a tasty breakky or brunch

- Not cheesy enough? Add a good spread of cottage cheese on top

- Chop into small cubes and pop onto your antipasto platter

- If serving on it’s own – cut into 10-12 thicker slices instead

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