RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 3 medium eggs
  • 100ml Cobram Estate Robust Extra Virgin Olive Oil, plus extra
  • 250gm self-raising flour
  • 100gm Gruyere cheese, grated
  • 60gm kalamata olives, pitted and halved
  • Salt and Pepper
  • 1 Tbsp rosemary, roughly chopped
  • 150 ml of water

METHOD:

  • Preheat oven to 200C. Grease a loaf tin or ovenproof pan with olive oil and live with greaseproof paper, leaving a 2c, overhang of paper on each side, lengthways.
  • In a small bowl, whisk together the eggs and olive oil until well combined. Add water to mixture and combine.
  • In a large mixing bowl, add the flour, cheese and olives and season with a pinch of salt and freshly ground pepper and mix to combine. Create a well in the centre of the dry ingredients and pour in the egg mixture. Mix ingredients well until you have a thick, even batter. Pour the batter into the lined loaf tin and level out with a spatula. Lightly drizzle over extra olive oil and sprinkle with rosemary.
  • Place in the oven to bake for 30-4o minutes, or until a skewer inserted in the middle comes out clean. The loaf should be nicely golden brown. Remove from the loaf tin using the overhanging tabs and place on a wire rack to cool.

Our friends at Wine Selectors recommend pairing this dish with a Merlot or Cabernet Sauvignon

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