Preheat oven to 350F degrees. Grease and flour a 9-inch cake pan or regular loaf pan.
In a medium bowl, whisk together the flour, baking powder, sugar and oregano, sea salt, and black pepper (If you're using garlic powder, rather than fresh garlic, add it here now). Set aside.
In another bowl, add the feta, peperconcinis, onion, olives, tomatoes, mustard, butter, garlic (if using fresh) egg, and milk. Give these ingredients a quick stir.
Sprinkle the flour mixture over the wet ingredients and mix until incorporated.
Pour into the prepared pan. Smooth batter to the sides and sprinkle with chopped prosciutto and extra tomatoes. Add shaved or grated Parmessan cheese. Toss the capers on top and if desired, add additional black pepper.
Bake times will depend on the pan used:
For 9-inch cake pan; bake 33-38 minutes, until toothpick comes out clean.
Loaf pan; bake 40-45 minutes, or until toothpick comes out clean.
Cool on rack, drizzle with extra-virgin olive oil, sprinkle with chopped or sliced fresh basil.