Sun dried Tomato, Feta & Olive Loaf

This High Protein Sundried Tomato, Feta and Olive Loaf is great for any time of day. Can be eaten for Breakfast, Lunch or as a snack. Would be great as a side with a soup or salad.

By Joanne  , , , , , Print

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  • Prep 10 MINS
  • Cook 61 MINS
  • Yields 15


 1 pack of Protein Bread Mix - Original

 ¼ Bunch Basil chopped

 Sun-dried tomato (¼ cup strips)

 100g Fetta Cubed

  ½ cup pitted Kalamata Olives

 60g shredded cheddar (to mix through and sprinkle on top)

  2 eggs

 440ml water


 You can use any of our bread mixes for this recipe. If you do use one other than what is listed, you will need to recalculate the nutrition, if you are tracking macros :)


1Set your oven to 180°C and preheat for 20 minutes. Line a loaf tin. I used a slightly longer than recommended to make room for the additional fillings.

2Have all your fillings chopped up and ready to go.

3Empty the contents of this packet into a large mixing bowl. Make a well in the center and add the water, vinegar and eggs. Gently hand mix with a spoon or whisk only.

4Add in your antipasto mix fold in gently.

5Pop into lined tin (I sprayed it also)

6Sprinkle some olives and cheese on top.

7Bake for 30mins then rotate the tray and bake for another 30mins

8Remove from tin and allow to cool on rack completely.


Serving size69g
Energy110 Cal (460 Kj)
Fat, total5g
- Saturated fat2g
Carbohydrate, total2g
- Sugar2g

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