Cooking time: 55 min  Difficulty: easy   Calories: 494 


3 large eggs

2 tbsp (30 ml) extra-virgin olive oil

1/3 cup plus 1 1/2 tbsp (100 ml) milk

1 2/3 cups (200 g) all-purpose flour

1/4 oz. (7 g) active dry yeast

1 cup (100 g) pecorino cheese, grated

3 1/2 oz. (100 g) sun-dried tomatoes

3 tbsp. (25 g) capers, coarsely chopped

1 tbsp (5 g) chopped fresh oregano

Salt and pepper to taste

Butter and flour for pan


Heat oven to 350oF (180oC). Beat the eggs with the oil and milk, then season with salt and pepper. Add flour and yeast, then mix together. Stir in the Pecorino, capers, sun-dried tomatoes, and oregano. Butter a loaf pan, dust it with flour and fill it three-quarters full with the batter. Bake for 35- 40 minutes.