• Prep Time 30 minutes
  • Cook Time 45 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
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Recipe Ingredient

  • 2 big tomatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 200g mozzarella cheese
  • 8 basil leaves, chopped
  • 3 eggs
  • 150g flour
  • 10g baking powder
  • 80ml olive oil
  • 125ml warm milk
  • 100g Emmental cheese, grated


  1. Preheat the oven at 180°C. Plunge tomatoes into boiling water for a few seconds, then chill in iced water. Peel, remove the seeds and dice. Sauté with olive oil until dry and season to taste with salt and pepper. Chill.
  2. Cut the mozzarella into cubes, mix with diced tomatoes and chopped basil.
  3. Mix eggs, flour and baking powder. Slowly add the olive oil and warm milk; cream the mixture. Add mozzarella mixture and grated Emmental.
  4. Stir, and pour into a loaf pan. Bake for 45 minutes.
  5. Allow to cool in the pan for 5 minutes before turning out to cool completely on a wire rack.
  6. Makes 1 loaf.

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