This Sun-Dried Tomato Olive Bread is a savory, no-yeast Italian loaf that’s quick, easy, and packed with flavor.
Loaded with protein-rich eggs, fiber from whole ingredients, and heart-healthy olive oil, it makes a nourishing snack or appetizer.
Perfect for everyday baking, this bread is low in saturated fat, high in taste, and ideal for meal prep or an effortless savory treat.
Sun-Dried Tomato Olive Bread
Equipment
- 9-inch (22 cm) loaf pan, greased and floured or lined with parchment paper
- Medium mixing bowl (1)
- Small mixing bowl (1)
- Whisk
- Flat beater or wooden spoon
- Measuring cups and spoons
Ingredients
- ½ cup chopped olives black, green, or a mix – 60 g
- ½ cup sun-dried tomatoes chopped – 60 g
- 2 cups all-purpose flour – 260 g
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- 3 tbsp freshly grated Parmesan cheese
- 3 large eggs
- ⅓ cup Greek yogurt – 81 g
- 1 ¼ tbsp milk
- 2 ½ tbsp olive oil
Instructions
- Prepare the Oven and Pan: Preheat your oven to 340°F (170°C). While it’s warming, prepare your loaf pan by either greasing it lightly with butter or oil and dusting it with flour, or lining it with parchment paper. This ensures the bread won’t stick and will release easily once baked. Setting up the pan first makes the process smoother and avoids last-minute scrambling.
- Prepare the Sun-Dried Tomatoes and Olives: If your sun-dried tomatoes are packed in oil, gently pat them dry with a paper towel to remove excess oil, which can affect the bread’s texture. Chop the tomatoes into small, uniform pieces for even distribution throughout the loaf. Similarly, chop your olives to a comparable size. Place both the tomatoes and olives in a small bowl and set aside; this mixture will be folded into the batter later.
- Combine the Dry Ingredients: In a medium-sized mixing bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, oregano, basil, salt, and Parmesan cheese. Make sure the ingredients are evenly combined so that the rising agents and seasonings are distributed consistently throughout the bread. This step is crucial for achieving a light, flavorful loaf.
- Mix the Wet Ingredients: In another medium bowl, add the eggs, Greek yogurt, milk, and olive oil. Using a hand mixer on medium speed, or a whisk, beat until the mixture is smooth, slightly thickened, and fully homogenous. The yogurt adds moisture and tenderness, while the eggs contribute structure and protein. Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
- Incorporate the Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in small portions. Stir or beat slowly to prevent lumps from forming, and avoid overmixing, which can make the bread dense. Mix just until the flour is absorbed and the batter is smooth and slightly thick.
- Fold in the Tomato and Olive Mixture: Gently fold the chopped sun-dried tomatoes and olives into the batter using a spatula or wooden spoon. Make sure the pieces are evenly distributed without overmixing, as this preserves the airiness of the batter. Folding carefully ensures each slice of bread will have a perfect balance of savory flavors.
- Transfer Batter to Loaf Pan: Spoon the prepared batter into the greased or parchment-lined loaf pan. Use a spatula to spread the batter evenly and smooth the top. This step ensures the bread bakes uniformly and develops an even golden crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 40 minutes. The bread is done when a toothpick or skewer inserted into the center comes out clean. Avoid opening the oven frequently, as sudden temperature changes can cause uneven rising.
- Cool the Bread: Once baked, remove the loaf from the oven and let it rest in the pan for 5–10 minutes. Then, transfer the bread to a wire rack to cool completely. Cooling prevents the loaf from becoming soggy and helps it hold its shape when sliced.
- Slice and Serve: After the bread has fully cooled, use a sharp serrated knife to slice it into portions. Serve on its own as a snack, with olive oil for dipping, or alongside soups and salads. The combination of sun-dried tomatoes, olives, and Parmesan provides a satisfying, savory flavor that pairs beautifully with a variety of dishes.
Notes
- Pat sun-dried tomatoes dry if packed in oil to prevent extra moisture in the bread.
- Use black, green, or a combination of olives depending on your flavor preference.
- For added fiber, substitute up to ¼ of the all-purpose flour with whole wheat flour; you may need slightly more liquid for a softer loaf.
- Always use freshly grated Parmesan cheese for the best savory flavor.
- Fold the tomato and olive mixture gently into the batter to keep the loaf light and tender.
- Brushing a small amount of olive oil on top before baking creates a subtle sheen and slightly crisp crust.
Chef’s Secrets for Maximum Flavor
To elevate the taste of this bread, let the batter rest for 5–10 minutes before baking; this allows the baking powder and soda to activate fully and ensures a lighter texture.
You can also lightly toast the chopped olives and sun-dried tomatoes in a dry skillet for 2–3 minutes to intensify their flavors.
Another tip is to brush the top of the loaf with a tiny amount of olive oil before baking; this gives the crust a subtle sheen and slightly crisp exterior without adding saturated fat.
Experimenting with fresh herbs, such as rosemary or thyme, can add a fragrant, aromatic dimension to the loaf.
Serving Suggestions and Pairing Ideas
This savory loaf pairs beautifully with Mediterranean-inspired dishes.
Serve slices with a drizzle of high-quality extra virgin olive oil, or alongside a fresh tomato and cucumber salad for a light lunch.
It’s also an excellent accompaniment to creamy soups, roasted vegetables, or a cheese platter featuring mild cheeses like mozzarella or ricotta.
For breakfast or brunch, top slices with smashed avocado and a sprinkle of chili flakes for a simple yet satisfying meal.
The bread’s rich, umami flavors also complement charcuterie boards and make a delicious base for mini open-faced sandwiches.
Storage Tips for Freshness
Store your cooled loaf in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2–3 days.
To extend shelf life, the bread can be frozen; wrap it in foil or freezer-safe bags and freeze for up to 2 months.
When ready to use, thaw at room temperature or gently warm slices in a 325°F (160°C) oven for 10–15 minutes.
Avoid refrigerating the bread, as this can dry it out.
For longer storage, consider slicing before freezing so you can toast individual slices as needed without defrosting the entire loaf.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose?
Yes! Substitute up to ¾ cup of whole wheat flour for each cup of all-purpose flour. Whole wheat adds fiber and a nutty flavor, but the bread may be slightly denser. Adding an extra egg or 1–2 tablespoons of milk can help maintain a soft, tender texture.
2. Are sun-dried tomatoes necessary?
Sun-dried tomatoes are essential for the signature flavor of this loaf, providing a tangy, slightly sweet depth. If unavailable, roasted red peppers can be used as a substitute, though the flavor will be slightly different. Always drain and chop the replacement evenly.
3. Can I make this bread vegan?
Yes, with substitutions! Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based yogurt. The bread’s texture may be slightly different, but it will remain moist and flavorful.
4. How do I know when the bread is fully baked?
Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with only a few moist crumbs, the bread is done. The top should also be golden brown and firm to the touch.
5. Can I add extra flavorings or mix-ins?
Absolutely! Chopped roasted peppers, sun-dried tomato pesto swirls, or a handful of fresh herbs like basil or thyme can add variety. Just fold them in gently to avoid overmixing. Avoid adding too many wet ingredients, which can alter the bread’s texture.
