Heat the oven to 180°c and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with olive oil. Line the bottom of the pan with wax paper and coat the paper with oil as well; set aside. Whisk the flour, baking powder, oregano, salt, baking soda, and pepper together in a large bowl until aerated and any large lumps are broken up.
Add the cheese, salami, piquant peppers and tomatoes and toss in the flour mixture until the pieces are separated and evenly coated; set aside. Place the eggs, beer, and measured olive oil in a medium bowl and whisk until smooth. Add the egg mixture to the flour mixture and stir until the flour is just incorporated, being careful not to over mix (a few streaks of flour are OK).
The batter will be very thick. Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of cheese), about 40 to 45 minutes.
Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Remove and discard the wax paper. Let the bread cool for at least 30 minutes more before slicing.
Reprinted with permission of Chef Citrum Khumalo.