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Pre-heat oven to 180°C fanbake. Line a muffin or mini loaf tin with baking paper.
In a large bowl stir together flour, mozzarella, salami and sun-dried tomatoes.
Add the eggs, olive oil and milk. Season generously with salt and pepper and stir together until combined.
Spoon mixture into the loaf tins. Top with extra cheese and mini salami rounds.
Bake for 18 mins until risen and a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes. Transfer to a wire rack to cool.
Serve warm with butter or keep for up to 3 days in an airtight container in the fridge.