For the love of food
- 2 tablespoons sesame seeds
- 150 grams (1 1/4 cups) all-purpose flour
- 1 tablespoon baking powder
- 3 large organic eggs
- 60 ml (1/4 cup) olive oil
- 150 grams (1/2 cup plus 2 tablespoons) plain unsweetened yogurt
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground pepper
- 200 grams (7 ounces) sheep’s milk feta cheese (substitute goat cheese)
- 1 bunch fresh herb leaves (flat-leaf parsley, basil, chervil, chives, mint, preferably a mix), about 20 grams or 1 cup loosely packed, roughly chopped
- Preheat the oven to 175°C (350°F).
- Butter a 24-by-12-cm (9-by-5-inch) loaf pan and sprinkle half the sesame seeds onto the bottom and sides, shaking the pan to coat.
- Combine the flour and baking powder in a bowl.
- In a medium mixing bowl, whisk together the eggs, oil, yogurt, salt, and pepper. Stir in the cheese and herbs.
- Fold the flour mixture into the egg mixture. Don’t overmix the batter, it’s okay if a few lumps remain.
- Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.
- Put into the oven to bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the center comes out clean.
- Allow to cool for a few minutes and run a knife around the pan to loosen. Unmold and transfer to a rack to cool.
- Cut in slices or cubes just before serving, slightly warm or at room temperature.