2 eggs

2/3 cup milk

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

3 tablespoons oil drained from sun-dried tomatoes or olive oil

½ cup black olives in oil, drained, pitted and slivered

½ cup sun-dried tomatoes in oil, drained and sliced

1 tablespoon fresh basil or marjoram, chopped

Preheat the oven to 400 degrees Fahrenheit. Grease an 8 inch springform pan

Place the eggs and mix in the bowl of an electric mixer. Beat lightly, just to combine. Sift the flour and baking powder together and add to the egg mixture. Beat for 2 minutes then add the salt and oil and beat for 1 minute more. Stir in the olives, sun-dried tomatoes and basil or marjoram with a spoon.

Pour the batter into the prepared pan and bake for 30 minutes or until a tester inserted into the bread comes out clean.

Cool slightly on a wire rack. Serve warm. Makes 1 loaf. Takes 45 minutes to make.